Pesto Spaghetti Squash Boats with Mushrooms Recipe
Recipe By Crowded Kitchen
these comforting, delicious vegan spaghetti squash boats are packed with pesto, a mushroom, tomato and white bean filling and topped with vegan cheese and crispy breadcrumbs.
Ingredients For Pesto Spaghetti Squash Boats with Mushrooms Recipe
2 Spaghetti squash
1.5 tablespoon Olive oil
1 Yellow onion, diced
2 cup Mushroom
1.5 cup Whole cherry tomatoes
0.25 cup Chopped fresh parsley
0.75 teaspoon Fine grain kosher salt
0.25 teaspoon Ground black pepper
14 ounce 1 can cannellini beans, drained and rinsed
0.25 cup Walnut pieces
1 Clove of garlic
1 cup Well packed baby kale
0.25 cup Fresh basil
1 tablespoon Freshly squeezed lemon juice
1 tablespoon Nutritional yeast
0.5 teaspoon Lemon zest
3 tablespoon Extra virgin olive oil
0.25 teaspoon Fine grain kosher salt, more to taste
0.1200000000000001 teaspoon Freshly ground black pepper
0.33000000000000007 cup Vegan ricotta cheese
Shredded vegan mozzarella cheese
0.5 cup Italian style breadcrumbs
1 tablespoon Melted vegan butter
Nutrition value
327
calories per serving
24 g Fat8 g Protein20 g Carbs4 g FiberOther
Current Totals
24 g Fat
8 g Protein
20 g Carbs
4 g Fiber
MacroNutrients
Carbs
20 g
Protein
8 g
Fiber
4 g
Fats
Fat
24 g
Vitamins & Minerals
Calcium
191 mg
Iron
3 mg
Vitamin A
729 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
119 mcg
Vitamin B12
0 mcg
Vitamin C
77 mg
Vitamin E
3 mg
Copper
1 mcg
Magnesium
76 mg
Manganese
1 mg
Phosphorus
143 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