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Tomato Pesto Spaghetti Squash Bake
  • prep: 5 min
  • cook: 1 hr 15 min
  • total: 1 hr 20 min
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  • servings:
  • Ingredients

    • 1 spaghetti squash, cut in half, seeded
    • 1 tsp olive oil
    • Salt and pepper
    • 1 can fire roasted tomatoes
    • 1/2 cup pesto
    • 1/2 cup part-skim mozzarella cheese + 1/4 cup for topping
    • 1/2 cup parmesan cheese flakes
    • 1/4 cup matchstick carrots (I buy the pre-cut variety)
    • 1 tsp garlic

    Instructions

    Click Here For Step-By-Step Instructions

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    Nutrition

    Nutritional Info
    ESHA
    • Servings Per Recipe: 2
    • Amount Per Serving
    • Calories: 278 % Daily Value *
    • Total Fat: 24 g 36.54%
    • Saturated Fat: 5 g 22.5%
    • Trans Fat: 0 g %
    • Cholesterol: 8 mg 2.5%
    • Sodium: 805 mg 33.54%
    • Calcium: 160 mg 16%
    • Potassium: 0 mg 0%
    • Magnesium: 0 mg 0%
    • Iron: 1 mg 4%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 7 g %
    • Dietary Fiber: 1 g 4%
    • Sugar: 2 g
    • Protein: 7 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 0 g
    • Vitamin A 2%
    • Vitamin C 0%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat4
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch0
    • Exchange - Vegetables0
    • Exchange - Lean Meat1
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total1 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq