Eat Skinny Be Skinny: Spaghetti Squash With Veggies & Pesto Recipe

03.06.12

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Hi friends! Before we begin, I must announce the SUPER lucky winner of the Ted Allen cookbook! A huge huge HUGE thank you again to Robert Mondavi Private Selection for hosting this giveaway 🙂 Look forward to working with you more in the future!

And now! The winner!

aka, Mary Beth! Whose favorite ingredient is hot sauce! Sounds a bit like my hubby 🙂 Email me, Mary Beth, at realistic.nutritionist@gmail.com to claim your prize!

Now, onto some seriously delicious food! But first I have to share this photo of Oscar. I was prepping in the kitchen yesterday and he just sat and watched me with histonguehanging out. Honestly just the cutest. Plus, I’m sad b/c he has to get his routine shots today. So please, shoot this furbaby mothersomereassuring thoughts, mmk?

He looks like a little e-wok doesn’t he? Oh that face! I could easily gush about him for the rest of my life, but I must restrain so I can talk about THIS. THIS-A BEAUTIFUL THING RIGHT A HERE. (I sometimes talk with an Italian accent. And a British one. Don’t judge me.)

Or better known, in it’s scientific term, as a big ol’ pile of awesome. Or, in lamens terms, spaghetti squash roasted to perfection, paired with sauteed asparagus, mushrooms and onions. Then! It’s garnished with a dollop of this stuff.

Homemade pesto! MMMMM! I’ve never been a huge pesto person. I mean, it’s good but I’m never like “Oh man. I just wish I had a spoonful of pesto!” Well, friends, that was before I made a batch of it at home. This stuff? Tastes like happiness. I would drink it through a straw if everyone around me wouldn’t disown me and put me in a straight jacket. It’s good. Plus, paired with this dish? It’s outstanding.

The pesto adds creaminess while the asparagus lends a superior crunch. If I closed my eyes, I wouldn’t know I was eating a vegetable. That is probably one of my favorite things about spaghetti squash. It’s such a FABULOUSalternativeto pasta.

Even though the flavor is awesome, what makes me the most giddy about this dish is the simple fact that it has less than 6 points per 1 cup serving. 6 POINTS! Now that is a cause for celebration.

NOTE: You only need like 1 – 2 tablespoons of pesto to get that flavor. The more you add, the more fat and calories you add to the dish.

Spaghetti Squash with Veggies and Homemade Pesto

Serves 4 [pesto makes 1 cup]
Prep time: 45 minutes
Cook time: 20 minutes

Ingredients:

For the pesto:

2 cups fresh basil leaves
2 garlic cloves
1/3 – 1/2 cup Parmesan cheese (freshly grated, if possible)
1/3 cup walnuts, chopped
1/2 cup olive oil
2 tablespoons lemon juice
Dashes of salt and pepper

For the dish:

1 medium spaghetti squash, halved and seeded
3/4 pound asparagus, cut into thirds
1 cup mushrooms, chopped
1 onion, chopped
1 tablespoon olive oil
Dashes of salt and pepper

Directions:

To prepare the pesto, place walnuts, oil and basil leaves into a blender or food processor. Pulse on low until creamed. Add in cheese, lemon juice and garlic cloves and continue to pulse until mixture is creamy and mixed. Add additional salt and pepper to taste. Cover and chill in the fridge.
To prepare the dish, preheat the oven to 375F. Place the squash flesh side down in a jelly roll pan. Fill the pan with 1/2 inch water. Bake squash for at least 35 – 40 minutes, or until you can easily pull the “noodles” out with a fork. Let cool for 5 minutes.
While squash bakes, prepare veggies. Heat olive oil in a medium pan over medium high heat. Add onions and cook until just translucent, about 3 minutes. Add in mushrooms and asparagus and cook until asparagus is soft, about 5 more minutes. Remove from heat.
Once squash has cooled, carefully pull the flesh from the squash using a fork [this will give you the noodles]. Place in a bowl. Add in veggies and mix up with a tong. Add 1 – 2 tablespoons of pesto, stir and enjoy!

Nutritional information per 1 cup:

Calories: 199
Fat: 8.5 grams
Carbohydrates: 14 grams
Fiber: 2 grams
Protein: 2.4 grams
Weight Watchers Points Plus Points: 4

Comments

Posted by Erin on

Tuesday, March 6th, 2012

This looks really good! I have been wanting to try spaghetti squash as an alternative to pasta for awhile, but I am not sure I could get it past my family. Scared!!

Reply
Posted by Jen on

Tuesday, March 6th, 2012

The pictures are just gorgeous - so light and fresh!

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Posted by Soni on

Tuesday, March 6th, 2012

Gorgeous, light and so fresh!Love your recipe and the choice of veggies in there!Oscar is super cute too :)

Reply
Posted by Brenda's Wedding Blog on

Tuesday, March 6th, 2012

This looks delicious and I LOVE pesto

Reply
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Posted by Kiri W. on

Tuesday, March 6th, 2012

Oooooh! I, for one, have always been a pesto person, so this is amazingly awesome to me :) Looks like an amazing pile of awesome indeed!

Reply
Posted by Sarah on

Tuesday, March 6th, 2012

I've still never had spaghetti squash, and I am so tired of reading delicious looking recipes with equally delicious looking pictures and not having any! I need to get some, asap!

Reply
Posted by Emily @ Life on Food on

Tuesday, March 6th, 2012

This looks absolutely amazing. I made spaghetti squash once and butchered it. I should really try it again, especially with this recipe. Pesto and asparagus...two of my favorites.

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Posted by amy donovan on

Tuesday, March 6th, 2012

looks awesome! i love spaghetti squash but haven't tried it with pesto yet - smart idea!

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Posted by MaryBeth on

Tuesday, March 6th, 2012

I'm so excited! Thank you! :)
And that recipe looks out of this world!

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Posted by Anita at Hungry Couple on

Tuesday, March 6th, 2012

Yum! And I love your furry baby, too. Does he mind getting his shots because mine doesn't seem to care as long as there are enough people around for her to lick and jump on :) Spaghetti squash always reminds of a roommate I had years ago who made spaghetti squash alfredo that made you forget it wasn't pasta. Never been able to replicate it...

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Posted by Eliotseats on

Tuesday, March 6th, 2012

Pesto makes EVERYTHING better! Even squash! :)

Reply
Posted by Julia on

Wednesday, March 7th, 2012
See Also
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Mmm, this looks divine! I've never tried pesto before, but I think I'm gonna have to give it a shot :) and your dog is so cute!!

Reply
Posted by Erin (Travel Eat Repeat) on

Wednesday, March 7th, 2012

Spaghetti squash is such a fall farmers market favorite but I haven't made one in months. I might have to "cheat' and pick one up at the grocery store, because this recipe looks delicious. It's funny -- I never make pasta (the same 2 boxes of pasta have come along on my last 2 moves) yet I love pasta-like dishes.

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Posted by Ravienomnoms on

Wednesday, March 7th, 2012

That looks wonderful! Thank you so much for sharing it. I always love to see new spins on the classics

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Posted by Stephanie @ Eat. Drink. Love. on

Wednesday, March 7th, 2012

This looks so delicious and I love the bright green color! And you can never go wrong with pesto!

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Posted by Ally on

Thursday, March 8th, 2012

Wow, such great recipes! That pesto recipe sounds perfect, I'd love to try & make my own! The spaghetti squash dish sounds so fresh & yummy.
xo
http://allykayler.blogspot.com/

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Posted by Corina on

Thursday, March 8th, 2012

I've never tried spaghettti squash but it looks like a great healthy meal.

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Posted by Samantha Haddow on

Thursday, March 8th, 2012

I adore spaghetti squash but usually end up serving it with a bit of garlic and oil or a splash of tomato sauce. Thank you for the inspiration!

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Posted by Kelli @ The Corner Kitchen on

Thursday, March 8th, 2012

This looks so de-lish....I love spaghetti squash!! Congrats on the Top 9!!

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Posted by Meagan @ Scarletta Bakes on

Thursday, March 8th, 2012

Zee spaghetti sauce looks amazzzzing and zee ewok puppy eeez adorable!! (that's me talking in my French accent - no judgement here.)
Fantastic recipe, Claire! You had me at pesto!! :)

Reply
Posted by Geraldine Saucier on

Thursday, March 8th, 2012

I love spaghetti squash. I need to try your recipe with pesto. I usually just have mine with marinara sauce. Thank for a great post:)

Reply
Posted by Grubarazzi on

Thursday, March 8th, 2012

Mmm. This looks delicious. Love the carb count on this dish. You could even up the protein a bit by adding some grilled chicken...I need to go to the store immediately.

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Posted by MK on

Monday, March 19th, 2012

Made this tonight with a few tweaks...it was great! For the spaghetti squash...I find that it's so much easier to cut by just baking it whole and not slicing it first...I pierce it all over with a knife and put it on a baking sheet for 80 minutes at 375...rotating it once halfway through. Let it cool, slice down the middle, and proceed like normal! :)

Reply
Posted by Jen E on

Wednesday, September 5th, 2012

This is yummy! -- but I used HALF the olive oil, and added a little salt and pepper to the pesto. Also, I used yellow beans (just blanched) instead of asparagus -it's what was in my CSA box :) Thanks!

Reply
Posted by Julie on

Thursday, January 24th, 2013

I searched the web for a pesto spaghetti squash recipe and found your blog. So glad I did! This dish is delicious! I'll definitely make this again! I added a clove of garlic, a few sun dried tomatoes, and shrimp. Thanks for the inspiration!

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- Posted by claire on
  
  Saturday, January 26th, 2013
  
  Oh yay!! I'm so glad you love it!
  
  Reply
Posted by Penny on

Tuesday, February 26th, 2013

I am going back on the South Beach Diet and decided to look on the internet for a spaghetti squash recipe that had the veggies I had on hand tonight. So glad your's popped up first. I pretty much did your recipe with the pesto altho I used a scallion instead of a onion. Looking forward to making it again! Thanks

Reply
Posted by Rose Martine on

Friday, October 18th, 2019

"Simple recipe. Very tasty. The whole family loves it. Added pesto to one. Delish!
"

Reply

Eat Skinny Be Skinny: Spaghetti Squash With Veggies & Pesto Recipe | The Realistic Nutritionist (2024)

FAQs

When should you not eat spaghetti squash? ›

That's a long time, but it would be a mistake to use spaghetti squash once it's started going bad. Some small unsavory spots can be cut away, but you'll want to toss the squash if it feels mushy, soft, or hollow.

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Is spaghetti squash really healthy for you? ›

Spaghetti squash is a winter vegetable rich in vitamins, minerals, and antioxidants. Due to its low calorie content and high fiber content, it may aid weight loss and digestive health. Try roasted spaghetti squash as a low carb alternative to pasta, combined with veggies, protein, whole grains, and healthy fats.

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Is pesto unhealthy or healthy? ›

Because its ingredients include olive oil, nuts, and cheese, pesto can be high in calories and fat. However, the fat is primarily unsaturated and may have heart health benefits. Pesto is also full of antioxidants that can help protect your cells from damage.

Is pesto good for your stomach? ›

Garlic, known for its strong flavor, can cause bloating and gas in individuals prone to digestive issues. The high-fat content in pesto, primarily from olive oil and cheese, may also contribute to symptoms such as diarrhea or abdominal discomfort in some individuals with IBS.

Know More ›

What are the downsides of spaghetti squash? ›

Does the spaghetti squash have any downsides? According to Czerwony, the only real downside of the spaghetti squash is if you have an allergy. “Unless you have an allergy, it's high in fiber and essential vitamins while being low in calories and carbs,” she says.

Get More Info ›

Is spaghetti squash a bad carb? ›

Since one cup of spaghetti squash contains 8 net carbohydrates (that is, 10 grams of total carbs minus 2 grams of fiber), it can be considered a low-carb or keto food.

Show Me More ›

Can you eat spaghetti squash on a diet? ›

Weight Management

Spaghetti squash is a low-calorie food. Its fiber content makes it filling. Since people use it as a substitute for high-calorie foods, it can be a valuable part of a weight-control regimen.

Read On ›

Which is healthier zucchini or spaghetti squash? ›

A look into essential Vitamins & Minerals, shows that Zucchini Pasta outdoes Spaghetti Squash on every one, except for Niacin, Pantothenic Acid, Calcium and Selenium. Information found from SELF's Nutrition Data calculator.

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Is spaghetti squash good for inflammation? ›

Registered dietitian Jennifer Neale notes that spaghetti squash contains moderate amounts of vitamin C and carotenoids—both of which have anti-inflammatory benefits. Though spaghetti squash doesn't quite stack up against nutritional powerhouses like kale or berries, its versatility is nearly unmatched.

View Details ›

Is it OK to eat pesto everyday? ›

You'll want to be mindful of the sodium content. Some jars have more than 500mg per serving and the 2020-2025 Dietary Guidelines recommend you eat no more than 2,300mg per day. It would be hard to stay within those guidelines if you get more than 20% of your sodium from pesto.

Learn More ›

Is pesto OK for weight loss? ›

Given all of the above, pesto can undoubtedly be considered a healthy food, and as long as you keep track of portions, it can also be part of a diet that supports a healthy weight. Pesto is nutrient-dense, and because of its fat content, it's also calorically dense.

Does pesto count as a vegetable? ›

In the case of pestos that do count towards your 5 a day, sun-dried tomato pesto for example, a recommended portion size of 50g of pesto per person will only give you around 10g of dried tomato. That's just 1/15 of your daily recommended amount of fruit and vegetables. It's not all doom and gloom, though.

Get More Info Here ›

What are the disadvantages of pesto pasta? ›

One of the main problems with pesto is that it is mostly eaten with pasta. That means that you'll be eating a meal that is both high in fat and high in carbohydrates, and that's not a great combination for people who are watching their weight.

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Is pesto bad for your cholesterol? ›

There are four particular forms of fat: saturated fat, trans fat, monounsaturated fat, and polyunsaturated fat. Saturated fat increases your LDL levels of cholesterol. Whereas foods rich in monounsaturated and polyunsaturated fat like pesto can decrease LDL. It also boosts HDL (considered “good” cholesterol) levels.

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Is pesto bad for acid reflux? ›

We took pH meter readings from a random selection of shop-bought pestos, and on average, their acidity levels were 4.2. The most acidic pesto we found had a pH of 3.8, but it was so sour that we found it unpalatable. That level of acidity can be especially bad for anyone who suffers from acid reflux or heartburn.

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How do I know if my spaghetti squash has gone bad? ›

If the rind is soft or has punctures, the squash could be rotten inside. Upon cutting, if the flesh is discolored or has a sour smell, it's likely spoiled. Store uncut spaghetti squash in a cool, dry place. Avoid direct sunlight.

Eat Skinny Be Skinny: Spaghetti Squash With Veggies & Pesto Recipe | The Realistic Nutritionist (2024)