Ingredients
4
4 servings
- •1 spaghetti squash
- •2 tablespoons olive oil
- •1 teaspoon salt
- •1 teaspoon pepper
- •2 cups fresh basil
- •½ cup extra virgin olive oil, divided
- •½ cup vegetarian parmesan cheese, grated
- •2 cloves garlic
- •¼ cup pine nuts
- •½ teaspoon salt
- •1 tablespoon oil
- •1 lb mushroom, sliced
- •1 cup asparagus, cut in half
- •1 tablespoon garlic, minced
- •1 teaspoon salt
- •1 teaspoon pepper
Instructions
- Preheat oven to 400ºF (200ºC).
- With a sharp knife, slice the squash in half. If the squash is too tough, puncture in several places forming a dotted line around the squash. Microwave for 3-5 minutes to soften. Allow to cool before cutting in half.
- Scoop out the seeds, brush with oil, and sprinkle with salt, and pepper. Bake for 40-45 minutes, or until a fork can easily pierce the skin.
- Meanwhile, in a blender combine basil, olive oil, vegetarian Parmesan cheese, garlic, pine nuts, and salt. Set aside.
- In a pan add the olive oil and garlic over medium-high heat, sautè 30 seconds-1 minute, add in mushrooms and cook for 3 minutes. Add asparagus and stir until cooked.
- Remove squash from the oven, with a fork pull at the edges to produce that stringy “spaghetti” quality until you’ve completed both of them.
- In the mushroom and asparagus pan combine “spaghetti” and pesto and mix. Return to the squash and serve with or without plates. Garnish with parmesan.
- Enjoy!
Nutritional Facts
Per 4 servings
- Calories: 563
- Carbohydrate: 18g
- Fat: 51g
- Fiber: 4g
- Protein: 14g
- Sugar: 5g
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