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