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Tomato Pesto Spaghetti Squash Bake
A low carb dinner idea for those on a ketogenic diet.
Course
Main Course
Cuisine
American
Keyword
keto recipes, spaghetti squash recipes, tomato pesto spaghetti squash bake
Prep Time
5
minutes
minutes
Cook Time
1
hour
hour
15
minutes
minutes
Total Time
1
hour
hour
20
minutes
minutes
Servings
2
people
Calories
597
kcal
Author
The Bewitchin Kitchen
Ingredients
1
spaghetti squash
cut in half, seeded
1
tsp
olive oil
Salt and pepper
1
14oz can
fire roasted diced tomatoes
1/2
cup
pesto
1/2
cup
part-skim mozzarella cheese + 1/4 cup for topping
1/2
cup
parmesan cheese flakes
1/4
cup
matchstick carrots
I buy the pre-cut variety
1
tsp
garlic
US Customary
-
Metric
Instructions
Preheat oven to 425F
For the spaghetti squash
Slice the spaghetti squash in half, lengthwise and seed. Rub the flesh with olive oil and seasoning with salt and pepper.
Roast at 425F, flesh side up for 55 minutes.
Tomato Pesto Spaghetti Squash
In a bowl, mix the rest of the ingredients together.
Scrape the spaghetti squash into the tomato pesto mixture and add back to the spaghetti squash.
Top with remaining 1/4 cup of mozzarella cheese.
Bake for 15 minutes, or until cheese bubbles.
Nutrition
Serving:
1
g
|
Calories:
597
kcal
|
Carbohydrates:
42
g
|
Protein:
22
g
|
Fat:
39
g
|
Saturated Fat:
12
g
|
Cholesterol:
44
mg
|
Sodium:
1229
mg
|
Potassium:
627
mg
|
Fiber:
8
g
|
Sugar:
16
g
|
Vitamin A:
4855
IU
|
Vitamin C:
11.6
mg
|
Calcium:
712
mg
|
Iron:
2.1
mg