Pesto Spaghetti Squash “Pasta” (Keto & Low Carb)

Pesto Spaghetti…Squash? Impasta Alert!! 

Pesto Spaghetti Squash is how you can stick to the “no carbs at night” rule but still satisfy those cravings. Tossed in some nutty homemade spinach-walnut pesto and parmesan, that plate will be wiped clean in under 5 minutes! 

I recently discovered what Spaghetti Squash is, and I am impressed. Quite impressed.

It’s a vegetable that can replace Spaghetti. Say what?! Yeah. Exactly.

So you just cut it in half, throw away all that seedy mess you see, and roast it in the oven. Once it’s cooled a bit, run a fork down that yellow flesh, and it literally just shreds into what looks and feels like spaghetti.

The squash in itself is also very low in carbs unlike others like butternut squash or acorn squash. All in all a great low-carb substitute for pasta.

Tossed with zesty pesto and some parm, this dish is perfect for a light dinner option.

Pesto Spaghetti Squash “Pasta” (Keto & Low Carb)

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Prep Time5 minutes mins

Cook Time40 minutes mins

Total Time45 minutes mins

Servings: 2 cups

Calories: 57kcal

Course: Main Course

Cuisine: American, Italian

Tossed with zesty pesto and some parmesan, this Pesto Spaghetti Squash is perfect for a low-carb dinner option. A light way to satisfy your pasta cravings.

Ingredients

• ½ small Spaghetti Squash, Cooked, 2 cups shredded, 310g
• 1 Tbsp Pesto, Recipe below, or use store brought
• 2 tsp Grated Parmesan, 1 tsp Nutritional Yeast for Vegan

Instructions

• Preheat oven to 350°F.
• Wash and cut the squash in half along the length, and scoop out the seeds.
• Bake for 30 minutes, cut-side down on a parchment-lined baking sheet until the flesh is tender.
• While the squash cooks, make pesto according to the recipe.
• Cool the squash for about 5-10 minutes when done roasting and shred flesh with a fork.
• Transfer the spaghetti to a bowl and toss with the pesto and parmesan.
• Top it with some grated parmesan and serve hot!

Notes

• Nutritional information is calculated using the pesto recipe recommended, and parmesan cheese.

Recipe Recommendation:

• Skinny Vegan Spinach and Walnut Pesto recipe

Nutrition:

• Servings: 2 cups | Serving size: 1 cup
• Calories: 57kcal
• Fat: 1.6g | Saturated fat: 0.5g
• Carbohydrates: 10.4g | Fiber: 2.3g | Sugar: 4g
• Protein: 2g