Pesto Spaghetti Squash With Mozzarella Recipes

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EASY SPAGHETTI SQUASH RECIPE WITH PESTO



Easy Spaghetti Squash Recipe with Pesto image

Want a simple and healthy side dish? This easy spaghetti squash recipe dresses up the squash "noodles" with pesto and Parmesan!

Provided by Sonja Overhiser

Categories     Side Dish

Time 30m

Number Of Ingredients 3

1 medium spaghetti squash (about 3 pounds)
1/3 cup basil pesto (homemade, vegan, or purchased)
1/4 cup grated Parmesan cheese, plus more to serve (or vegan Parmesan)

Steps:

  • Cook the spaghetti squash: follow Roasted Spaghetti Squash or Instant Pot Spaghetti Squash.
  • Allow the squash to cool slightly, then use a fork to scrape out the squash into "spaghetti" strands. Place the noodles in a colander or strainer and rest for 10 minutes to remove any extra moisture.
  • In a bowl, combine the pesto, Parmesan, and squash noodles. Toss until well combined. Taste, and add additional salt or pesto as necessary. (Leftovers store in the refrigerator for a few days; you may have to refresh the flavor with additional pesto.)

Nutrition Facts : Calories 150 calories, Sugar 3.1 g, Sodium 279.6 mg, Fat 11.8 g, SaturatedFat 2.6 g, TransFat 0 g, Carbohydrate 8.2 g, Fiber 1.8 g, Protein 3.9 g, Cholesterol 3.6 mg

PESTO SPAGHETTI SQUASH



Pesto Spaghetti Squash image

When making this meal for the first time, I wanted to use items I would normally incorporate with pasta, such as pesto and mushrooms. Combining all of these things together creates a wonderful dish that most people would enjoy; I know I did! Serve with some garlic bread and mashed potatoes. Enjoy!

Provided by Shyla Lane

Categories     Side Dish     Vegetables     Greens

Time 1h40m

Yield 6

Number Of Ingredients 11

1 spaghetti squash, halved lengthwise and seeded
3 tablespoons butter, divided
1 onion, sliced
1 cup kale, stems removed and leaves chopped
4 white mushrooms, sliced
1 teaspoon garlic salt
1 teaspoon Italian seasoning
1 teaspoon red pepper flakes
1 teaspoon olive oil
2 tablespoons prepared pesto
¼ cup grated Parmesan cheese

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
  • Place squash skin side down on prepared baking sheet. Bake until cooked through, about 1 hour. Remove from oven; cool for 10 minutes. Once squash is cool enough to handle, scrape flesh into string-like strands with a fork. Place in a bowl and set aside.
  • Melt 1 tablespoon of butter in a large skillet over medium-high heat. Add onion; cook and stir until onion begins to turn translucent. Stir in kale and mushrooms; reduce heat to medium low.
  • Stir in squash, remaining 2 tablespoons butter, garlic salt, Italian seasoning, and red pepper flakes; cook for 2 minutes. Remove from stove and place squash mixture in a large bowl.
  • Stir olive oil and pesto into the squash mixture. Slowly add grated Parmesan cheese, stirring until evenly mixed.

Nutrition Facts : Calories 160.5 calories, Carbohydrate 14.1 g, Cholesterol 19.9 mg, Fat 10.8 g, Fiber 1.4 g, Protein 4.3 g, SaturatedFat 5.2 g, Sodium 460.5 mg, Sugar 1.9 g

SPAGHETTI SQUASH WITH PESTO AND TOFU



Spaghetti Squash with Pesto and Tofu image

A lower calorie, nutrient-rich version of pesto pasta.

Provided by Emily

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 5h45m

Yield 6

Number Of Ingredients 11

1 (12.3 ounce) package light firm tofu, sliced
1 large spaghetti squash, halved and seeded
2 tablespoons olive oil
1 clove garlic, minced
salt and ground black pepper to taste
cooking spray
1 (8 ounce) can sliced mushrooms, drained
8 marinated artichoke hearts, chopped
¼ cup pesto
2 tablespoons heavy whipping cream
1 cup shredded mozzarella cheese

Steps:

  • Drain tofu by placing slices between sheets of paper towels on a dinner plate. Cover with a second dinner plate and chill in the refrigerator, 4 hours to overnight, changing paper towels as they become soaked.
  • Preheat oven to 350 degrees F (175 degrees C). Poke holes in the squash flesh with a fork. Add olive oil, garlic, salt, and black pepper to the cavity; place on a baking sheet.
  • Bake squash in the preheated oven until until easily pierced with a knife, about 40 minutes. Cool until easily handled, about 20 minutes. Use a fork to scrape insides of squash into spaghetti strands.
  • Spray a large skillet with cooking spray. Cut the tofu slices into cubes and cook over medium heat until crisp on the outside and firm to the touch, about 20 minutes. Stir in mushrooms and artichokes; cook and stir until heated through, about 5 minutes. Add squash strands to the skillet and cook until warmed through, about 5 minutes.
  • Combine pesto and cream in a small bowl. Pour over tofu and squash mixture in the skillet; mix well. Sprinkle mozzarella cheese on top and serve.

Nutrition Facts : Calories 315.5 calories, Carbohydrate 28.9 g, Cholesterol 22.2 mg, Fat 18.4 g, Fiber 2.5 g, Protein 14.2 g, SaturatedFat 5.4 g, Sodium 623.3 mg, Sugar 1.2 g

PESTO SPAGHETTI SQUASH WITH MOZZARELLA



Pesto Spaghetti Squash With Mozzarella image

Who says pesto is only for pasta? Spaghetti squash provides a starch free alternative to traditional pastas

Provided by Johnney

Categories     One Dish Meal

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 5

1 spaghetti squash, cooked by your favorite method and separated into strands (See How to Cook Spaghetti Squash)
1 tablespoon olive oil
3/4 cup pesto sauce
4 ounces smoked mozzarella cheese or 4 ounces plain mozzarella cheese, shredded
1/4 cup grated parmesan cheese

Steps:

  • Heat oil in a large skillet over medium high heat, add spaghetti squash.
  • Using a couple of forks to lift, mix in pesto.
  • Cook just long enough to heat through, mix in cheeses, heat until everything is well mixed and cheese is beginning to melt.
  • Serve immediately.

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