5-ingredient Pesto Spaghetti Squash Boats
The perfect meatless dish for the pasta-lover in all of us
Servings 2 servings
- 1 medium spaghetti squash
- 1 tablespoon olive oil
- 1/4 - 1/3 cup pesto here's my homemade version
- 1/4 cup quinoa
- Salt pepper + chili flakes to garnish
Preheat the oven to 400ºF.
Slice the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle each half with olive oil and sprinkle with salt and pepper. Place the squash with the oiled side facing up and roast for 40 minutes or until it's easy to shred with a fork.
Remove from the oven and let cool for a few minutes. Scrape the inside of the squash halves, top with pesto and quinoa and stir into the "noodles".
Garnish with more salt, pepper and some red pepper flakes if desired.
To serve, either eat it right from the squash (that's what we did!) or transfer the noodles to bowls and enjoy.
Calories: 409kcal | Carbohydrates: 49g | Protein: 7g | Fat: 22g | Saturated Fat: 3g | Cholesterol: 2mg | Sodium: 518mg | Potassium: 641mg | Fiber: 9g | Sugar: 14g | Vitamin A: 1205IU | Vitamin C: 10.1mg | Calcium: 171mg | Iron: 2.6mg