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Roasted Spaghetti Squash with Pesto
This dish offers a twist on traditional pasta by using roasted spaghetti squash, making it not only gluten-free but also low in calories and high in vitamins, such as A, C, and B vitamins. The homemade basil pesto, enriched with garlic, pine nuts, and extra-virgin olive oil, infuses the dish with heart-healthy fats and a robust Mediterranean flavor.
75 min4 servingsmediterraneanside dish
vegetarian
lacto-vegetarian
ovo-vegetarian
vegan
pescetarian
paleo
primal
whole30
mediterranean
Nutrition Facts
Per serving
Calories93
% Daily Value*
Total Fat 10g13%
Saturated Fat 1g7%
Trans Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g1%
Total Sugars 0g
Protein 1g1%
Calcium 0.68mg
Iron 0.25mg1%
Potassium 22mg
Vitamin A 0.04mcg
Vitamin C 0.03mg
Vitamin E 1.9mg13%
Vitamin K 4mcg3%
Magnesium 9.4mg2%
Zinc 0.24mg2%
Folate 1.3mcg
Estimated nutrition — not all ingredients could be calculated.
* Percent Daily Values are based on a 2,000 calorie diet.
Ingredients
- 1 medium spaghetti squash
- 2 tablespoons olive oil
- 3 cloves garlic
- 2 cups basil
- 1 tablespoon pine nuts
- 1 tablespoon lemon juice
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
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