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Pesto Spaghetti Squash Casserole
NO SPOON NECESSARY11Ingredients
85Minutes
400Calories
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Ingredients
US|METRIC
8 SERVINGS
- 1 spaghetti squash (large, about 4 to 4 ½ pounds – halved lengthwise and seeds removed, SEE NOTES)
- 2 Tbsp. extra virgin olive oil (to taste)
- kosher salt
- ground black pepper
- 3 cups marinara sauce (Thick, SEE NOTES)
- 1/4 cup fresh basil leaves (– thinly sliced, plus more for garnish)
- 2 cups whole milk ricotta cheese
- 1/2 cup basil pesto (– Homemade or Store bought)
- 1 clove garlic (– finely chopped)
- 2/3 cup freshly grated Parmesan cheese (DIVIDED)
- 8 oz. fresh mozzarella (– torn or shredded)
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NutritionView More
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400Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories400Calories from Fat230 |
| % DAILY VALUE |
| Total Fat25g38% |
| Saturated Fat11g55% |
| Trans Fat |
| Cholesterol65mg22% |
| Sodium880mg37% |
| Potassium590mg17% |
| Protein20g |
| Calories from Fat230 |
| % DAILY VALUE |
| Total Carbohydrate28g9% |
| Dietary Fiber3g12% |
| Sugars9g |
| Vitamin A30% |
| Vitamin C10% |
| Calcium45% |
| Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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