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Spaghetti Squash with Arugula Walnut Pesto
BAKERS ROYALE10Ingredients
80Minutes
260Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 spaghetti squash (3 1/2- to 4-lb)
- 1/4 cup walnuts (3/4 oz, toasted)
- 1/2 garlic clove
- 1 1/3 cups arugula (packed fresh)
- 3 Tbsp. extra-virgin olive oil
- 2 1/2 Tbsp. grated pecorino (finely)
- 1 Tbsp. water
- 1 tsp. salt
- 1/4 tsp. black pepper
- 1/4 tsp. lemon zest (finely grated fresh)
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NutritionView More
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260Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories260Calories from Fat180 |
| % DAILY VALUE |
| Total Fat20g31% |
| Saturated Fat2.5g13% |
| Trans Fat |
| Cholesterol<5mg1% |
| Sodium690mg29% |
| Potassium430mg12% |
| Protein6g |
| Calories from Fat180 |
| % DAILY VALUE |
| Total Carbohydrate25g8% |
| Dietary Fiber<1g3% |
| Sugars0g |
| Vitamin A8% |
| Vitamin C15% |
| Calcium15% |
| Iron4% |
* 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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