Spaghetti Squash With Pesto And Smoked Provolone Recipe - Cooking Index
Spaghetti Squash With Pesto And Smoked Provolone Recipe - Cooking Index
| 1 | Spaghetti squash - (2 1/2 lbs) (large) | |
| 1/2 cup | 118ml | Prepared pesto |
| 1/4 cup | 59ml | Olive oil |
| 1 cup | 146g / 5.1oz | Shredded smoked provolone cheese - (4 oz) |
| 1/2 teaspoon | 2.5ml | Freshly-ground black pepper |
| Salt - to taste |
Heat oven to 400 degrees. Prick squash in several places. Bake 45 minutes until tender. Allow to cool slightly, cut in half and scoop out and discard seeds. Pull out squash strands from each side with a fork. Transfer to a bowl.
Toss squash with pesto, olive oil, cheese and pepper. Season to taste with salt.
This recipe yields 6 servings.
Carbohydrates: 14.5 grams
Net Carbs: 9.5 grams
Fiber: 5 grams
Protein: 14.5 grams
Fat: 11.5 grams
Calories: 182
Description:
"Because spaghetti squash has such a mild taste, it pairs well with strong flavors such as smoked cheese and pesto."
Source:
Atkins Cookbook at http://atkinscenter.com
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