Spaghetti Squash Pesto with Tomatoes Recipe
Gina’s Weight Watcher Recipes
Servings: 4 • Serving Size: 1/4th • Points +: 5 pts • Smart Points: 5
Calories: 165.4 • Fat: 14.9 g • Protein: 2.4 g • Carb: 6.9 g • Fiber: 1.5 g
1 small spaghetti squash
15 large basil leaves
1 small clove garlic
1/4 cup olive oil
salt and fresh pepper
1 tomato, diced
Cut squash in half lengthwise, scoop out seeds and fibers. Place in a microwave safe dish and cover. Microwave 8-9 minutes. Remove from the microwave and scoop out flesh with a fork into a large bowl.
In a small blender combine basil, garlic, olive oil, parmesan cheese, salt a pepper and puree until smooth.
Combine pesto with two cups spaghetti squash (save any remaining squash for another recipe). Add tomatoes and season with additional salt and pepper.
Keywords: Spaghetti Squash Pesto with Tomatoes