Basil Pesto Roasted Spaghetti Squash

A light and plant-based meal, packed with flavor. This low carb dish is perfect solution to your pasta cravings. The recipe is easy to make, and a great way to get more vegetables in your diet. The squash shreds easily once cooked, and the shreds resemble noodles. The roasted squash is tossed with a savory basil pesto, and topped with mozzarella cheese.

Basil Pesto Roasted Spaghetti Squash

Prep Time 5 mins
Cook Time 50 mins
Total Time 55 mins
Servings 2

Ingredients
  

  • 1 Medium Spaghetti Squash CutHalf
  • 6 Tablespoons Sacla Basil Pesto
  • 2 Tablespoons olive oil
  • ½ Cup Shredded Mozzarella or Provolone Cheese
  • Salt & Pepper To Your Taste

Instructions
 

  • Cut the squash in half, scoop out the seeds, and place it cut side up on a parchment lined baking sheet. You can also toss the seeds in a little oil, season with salt and bake them. They are a great snack for later, or can be added to the cooked squash.
  • Pour one tablespoon of oil and two tablespoons of pesto into the center of each the halved squash. Use a brush to evenly distribute the pesto and oil to coat. Do not brush the outside of the squash with oil, or it will burn.
  • Place the Squash in the oven, and bake at 350 degrees for 40 minutes.
  • Remove from the oven. Using a fork, score the surface of the cooked squash to separate it from the Squash skin. The texture should resemble spaghetti. Gently mix in ¼ Cup mozzarella cheese and one tablespoon pesto to each of the halved squash.
  • Place the squash back in the oven and bake for another 10 minutes to melt the cheese.
  • Serve warm.

Notes

Thank you for supporting the brands that I enjoy working with. This is a sponsored conversation written by me on behalf of Sacla USA. The opinions and text are all mine. XOXO- Kristel