Ingredients and Weight:
- 1 large spaghetti squash (6-7 pounds)
- 1/2 cup olive oil
- 1/2 cup basil pesto
- 1/4 cup grated Parmesan cheese
- Salt and black pepper to taste
Preparation Time: 20 minutes
Cooking Time: 60 minutes
Difficulty Level: 2 (Easy)
Preparation Method Steps:
- Preheat oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Brush the squash with olive oil and sprinkle with salt and pepper.
- Place the squash cut-side up on a baking sheet and bake for 60 minutes, or until tender.
- Remove the squash from the oven and let cool slightly.
- Using a fork, scrape the squash into strands resembling spaghetti.
- In a large bowl, combine the spaghetti squash, pesto, Parmesan cheese, and additional olive oil as needed. Season with salt and pepper to taste.
Nutritional Information (per serving):
- Calories: 180
- Fat: 10 grams
- Protein: 5 grams
- Carbohydrates: 25 grams
Dish Characteristics:
- Healthy and nutritious
- Creamy and flavorful
- Ideal for a light and refreshing meal or as a side dish
User Comments:
- "This dish is so easy to make and tastes amazing! The pesto adds a rich and vibrant flavor."
- "I love the texture of the spaghetti squash. It's so light and fluffy!"
- "This is a perfect low-carb alternative to traditional pasta dishes."
Special Precautions and Tips:
- Be careful when handling the spaghetti squash as it can be sharp.
- If the squash is not tender enough, continue to bake for an additional 5-10 minutes.
- You can add other vegetables to the dish, such as bell peppers, zucchini, or tomatoes.
- For a richer flavor, use homemade pesto instead of store-bought.
