Avocado Pesto Spaghetti Squash

  • U Serves 2 People
  • P Prep: 00:20
  • P Cook: 00:30
Avocado Pesto Spaghetti Squash

Nutritional Facts

per 1 serving size (Recipe makes 2 servings)


Amount Per Serving


Calories 519

Calories from Fat 325


% Daily Values*


Total Fat 36.16

55.63%


Saturated Fat 6.17

30.85%


Polyunsaturated Fat 5.97


Monounsaturated Fat 15.92


Cholesterol 5.25

1.75%


Sodium 1145.38

47.72%


Potassium 1145.00


Total Carbohydrate 44.01

14.67%


Dietary Fiber 14.71

58.84%


Sugars 14.68


Protein 11.61


Vitamin A 7.63%

Vitamin C 50.50%


Calcium 20.63%

Iron 15.47%


* Nutritional Values are estimated and may vary

³ Description

So creamy, so tasty, so delicious, and so easy to make! A MUST-TRY!

² Ingredients

  •  1 Juice of 1 wedge or slice Fresh Lemon Juice
  •  1 squash yields Cooked Spaghetti Squash
  •  2 tbsp Parmesan Cheese (Grated)
  •  15 leaves Basil
  •  1 avocado, NS as to Florida or California Avocados
  •  0.66 serving (serving = 3 tbsp) Kirkland Signature Pine Nuts
  •  1 tsp Minced Garlic
  •  1/4 serving (serving = 1 cup) Kirkland Signature Nonfat Plain Greek Yogurt
   

q Directions

Roast spaghetti squash in oven at 425 until tender - pull apart strands with a fork.

Meanwhile, combine ingredients in a food processor (plus salt and pepper to taste), and pulse until smooth. (Note: pine nuts should be pre-roasted)

Add sauce to squash and toss until fully covered. Separate into 2 servings. Garnish with additional fresh basil, pine nuts, and parmesan cheese. (optional)

Recipe Provided by @evscleanstart

U More Recipes By @evscleanstart:

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