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–+ servings

Lemon Pesto Spaghetti Squash

A light and flavorful dish combining the zest of lemon with the richness of pesto, served over roasted spaghetti squash.
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Preparation Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: Italian
Servings: 4 servings
Calories: 200 kcal

Ingredients 

Main Ingredients

  • 1 large Spaghetti Squash
  • ¼ cup Pesto
  • 1 Lemon (zested and juiced)
  • 2 tablespoon Olive Oil
  • ¼ cup Parmesan Cheese (grated)
  • to taste Salt and Pepper

Instructions 

  1. Preheat your oven to 400°F (200°C).
  2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
  3. Drizzle the cut sides with olive oil and season with salt and pepper. Place cut-side down on a baking sheet.
  4. Roast for 40-45 minutes, or until the squash is tender and easily shredded with a fork.
  5. Once cooked, use a fork to scrape the squash into strands and transfer to a mixing bowl.
  6. Add pesto, lemon zest, lemon juice, and Parmesan cheese to the bowl. Toss to combine.
  7. Season with additional salt and pepper to taste. Serve warm.

Nutritional Value

Calories: 200kcal | Carbohydrates: 15g | Protein: 5g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 300mg | Potassium: 450mg | Fiber: 4g | Sugar: 6g | Vitamin A: 300IU | Vitamin C: 20mg | Calcium: 100mg | Iron: 1mg

Keywords

Healthy, Vegetarian
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