This recipe was sooooo good! My sister made it for me and now I am hooked. It's a tasty way to get in those veggies!

Ingredients:

1 Spaghetti Squash

1-2 tbsp. EVOO (Extra Virgin Olive Oil)

1/2 teaspoon sea salt

1/4 teaspoon pepper

1/2c. Buitoni pesto with basil

1/2c. shredded parmesan cheese

Cut the squash in half, lengthwise, and scoop out the seeds. Brush squash with EVOO and sprinkle with salt and pepper. Place the 2 pieces of squash, face down, on a cookie sheet and bake at 350 for 45 minutes or until skin is soft. After it completely cools, take a fork and rake the inside away from the skin into a casserole dish. You can either mix in the pesto or layer the pesto over the squash. Then sprinkle cheese evenly over the top. Place the casserole in oven and cook until cheese melts.

I think it will make about 8 servings

I entered the recipe at thedailyplate.com and here is the nutritional info:

Serving Size- 1/8 of the recipe

Calories- 132

Fat- 10.53

Carbs- 6

Protein- 4

Looks tasty, I'm saving this recipe. Thanks.

Your welcome. Since being banded I've really broadened my horizons with food. In the past, I would just eat the same fattening foods and not try anything new. Now, I can't eat as much, so I try to get as much of a variety as I can.

I'm trying this recipe tonight, because I have two sp squashes in the fridge. Just sitting there...

I'll let you know.

Mmmm this sounds really good. I am going to try it with summer squash since I don't know what spaghetti squash is.

Have you tried dicing onions into it or garlic?

Mmmm this sounds really good. I am going to try it with summer squash since I don't know what spaghetti squash is.

Have you tried dicing onions into it or garlic?

My sister said she has used butternut squash too, but she prefers the spaghetti squash. Spaghetti squash looks like spaghetti noodles when you rake them away from the skin. Kind of a fake out thing.......at least it looks like spaghetti, right? :tongue2: IMO, it taste just as good as Pasta would and it's a lot better for you.

I haven't tried onions or garlic, mainly because pesto already has a lot of garlic and seasonings in it. But I'm sure it would be good. I might actually try some adding some sauteed onions though. Thanks for the tip!

I'm trying this recipe tonight, because I have two sp squashes in the fridge. Just sitting there...

I'll let you know.

Let us know how you like it, I think you'll you'll be pleasantly surprised by how good it is.

This recipe was sooooo good! My sister made it for me and now I am hooked. It's a tasty way to get in those veggies!

Ingredients:

1 Spaghetti Squash

EVOO (Extra Virgin Olive Oil)

salt and pepper

Store bought or homemade pesto

Parmesan cheese (shaved or grated, but I think shaved melts better)

Cut the squash in half and scoop out the seeds. Brush squash with EVOO and sprinkle with salt and pepper. Place the 2 pieces of squash, face down, on a cookie sheet and bake at 350 for 30-40 minutes or until skin is soft. After it completely cools, take a fork and rake the inside away from the skin into a casserole dish. Spread it evenly, then layer pesto, then cheese. Place the casserole in oven and cook until cheese melts.

Oh my gosh this sounds so good! I'm going to make it next week. The only way I ate squash before my surgery was fried!!! BAD!!!!! Thanks Georgia girl.

Oh my gosh this sounds so good! I'm going to make it next week. The only way I ate squash before my surgery was fried!!! BAD!!!!! Thanks Georgia girl.

Your welcome. Tomorrow is payday and I've already put these ingredients on my grocery list so I can make it this weekend.

this sounds great how many calories, protein, fat etc....thanks

this sounds great how many calories, Protein, fat etc....thanks

I really don't know how many calories, etc. I don't have all the ingredients here with me, so I can't tell you........sorry.

I updated the original recipe with exact measurments and listed the nutritional information.

We are having it for dinner tonight and I've already mixed it up. I mixed the spaghetti squash with the pesto, then topped with cheese. Either way will work, I've had it layered and it was good, so I'll let you know if taste the same mixed.

Well, we had it for dinner tonight and it was really good. I think I like it a little better with the squash and pesto mixed together. My husband even liked it....... and he is ONE PICKY EATER, LOL!

FairlyFacade, I thought adding garlic would be too overwhelming, but now I don't think it would be. I think next time I make it, I'll sautee some onions and garlic to mix with the squash and pesto. Thanks again for the tip!

Hehe, it may just be me, but I can never have too much garlic or onion in anything. I add it to lots of recipes that never call for it.

Hehe, it may just be me, but I can never have too much garlic or onion in anything. I add it to lots of recipes that never call for it.

I really don't think it would be too much, because I use less pesto than my sister did (because it is pretty high in calories and fat). She probably used a cup and I only use 1/2 cup, so I think it would be okay.

This looks AMAZING...