Pesto Spaghetti Squash Bake Recipe

Recipe By EatingWell

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

4.7
17 Rating -
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20minstotal
20m.total
Pesto Spaghetti Squash Bake
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Ingredients for Pesto Spaghetti Squash Bake Recipe

  • 1/4 Medium Spaghetti Squash
  • 1/4 tablespoon Extra virgin olive oil
  • 1 ounce Baby spinach
  • 1.25 ounce Frozen artichoke hearts, thawed and coarsely chopped
  • 0.06 cup Refrigerated reduced fat basil pesto
  • 0.38 tablespoon All purpose flour
  • 0.09 cup Grated Parmesan Cheese
  • 0.03 teaspoon Salt
  • 1 ounce Fresh mozzarella balls, drained and cut in 1/2
  • 0.06 cup Whole Wheat Panko Breadcrumbs
Nutrition
value
135
calories per serving
4 g Fat8 g Protein16 g Carbs1 g FiberOther

Current Totals

  • Fat
    4g
  • Protein
    8g
  • Carbs
    16g
  • Fiber
    1g

MacroNutrients

  • Carbs
    16g
  • Protein
    8g
  • Fiber
    1g

Fats

  • Fat
    4g

Vitamins & Minerals

  • Calcium
    155mg
  • Iron
    2mg
  • Vitamin A
    769mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    52mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    10mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    40mg
  • Manganese
    < 1mg
  • Phosphorus
    127mg
  • Selenium
    7mcg
  • Zinc
    < 1mg
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
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Recipe By EatingWell