This delicious, cheesy, full-flavored pesto-stuffed spaghetti squash is hearty and filling, full of vegetables and topped with melted fresh mozzarella cheese. It's a perfect main dish for vegetarians and nonvegetarians alike
Ingredients For Pesto Spaghetti Squash Bake Recipe
2 Medium Spaghetti Squash
2 tablespoon Extra virgin olive oil
8 ounce Baby spinach
10 ounce Frozen artichoke hearts, thawed and coarsely chopped
0.5 cup Refrigerated reduced fat basil pesto
3 tablespoon All purpose flour
0.75 cup Grated Parmesan Cheese
0.25 teaspoon Salt
8 ounce Fresh mozzarella balls, drained and cut in 1/2
0.5 cup Whole Wheat Panko Breadcrumbs
Nutrition value
135
calories per serving
4 g Fat8 g Protein16 g Carbs1 g FiberOther
Current Totals
4 g Fat
8 g Protein
16 g Carbs
1 g Fiber
MacroNutrients
Carbs
16 g
Protein
8 g
Fiber
1 g
Fats
Fat
4 g
Vitamins & Minerals
Calcium
155 mg
Iron
2 mg
Vitamin A
769 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
0 mg
Vitamin B6
0 mg
Vitamin B9
52 mcg
Vitamin B12
0 mcg
Vitamin C
10 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
40 mg
Manganese
1 mg
Phosphorus
127 mg
Selenium
7 mcg
Zinc
1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment