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
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