Spaghetti Squash with Dairy Free Pesto

Spaghetti squash is a great alternative to pasta. It is great for anyone watching their carbs or on a grain free diet. This dish is so simple to make and very satisfying. My kids enjoyed this dish very much and asked for seconds. They were asking for more "spaghetti" so I knew they had no idea that they were eating squash.

Nutritional benefits of spaghetti squash
-1 cup has only 42 calories and 10 carbs
-It contains manganese, potassium, magnesium, calcium, copper, iron, phosphorus, sodium, zinc and selenium.
-1 cup contains 2 grams of fiber

1 spaghetti squash
1/2 cup of dairy free pesto (recipe first posted here)

Cut squash lengthwise. Be very careful, sometimes it is hard to get through the skin. Scoop out seeds and fibers and place cut side down on a baking sheet. Bake at 350 for about 25 minutes or longer depending on the size of your squash. Do not overcook, otherwise it won't come out like spaghetti, it will be more mushy. When done, let cool enough to handle. Hold each side and scrape with a fork until all the flesh has been removed. Transfer "spaghetti" to a bowl and top with pesto. Stir to combine and serve warm.


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