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Tomato-Spinach Pesto Spaghetti Squash
COOKING ON THE WEEKENDS10Ingredients
60Minutes
270Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 spaghetti squash (approximately 3-pound)
- 4 cups spinach leaves (packed, washed and dried)
- 1 cup basil leaves (packed, washed and dried)
- 1/3 cup sun-dried tomatoes (drained and packed, marinated)
- 1/4 cup extra virgin olive oil (ideally from the marinated sun-dried tomatoes)
- 2 garlic cloves (medium-sized, roots and stems removed)
- 1/4 cup dry white wine
- freshly ground black pepper
- sea salt
- Parmesan cheese (for sprinkling, if keeping it vegan isn't an issue)
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NutritionView More
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270Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories270Calories from Fat160 |
| % DAILY VALUE |
| Total Fat18g28% |
| Saturated Fat2.5g13% |
| Trans Fat |
| Cholesterol<5mg1% |
| Sodium430mg18% |
| Potassium740mg21% |
| Protein7g |
| Calories from Fat160 |
| % DAILY VALUE |
| Total Carbohydrate29g10% |
| Dietary Fiber1g4% |
| Sugars2g |
| Vitamin A70% |
| Vitamin C30% |
| Calcium20% |
| Iron10% |
* 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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