Spaghetti Squash with Basil Pesto and Brown Sugar Sauce Recipe Video
Ingredients
| Spaghetti squash | 1 | |
| Basil | 1⁄2 Cup (8 tbs) | |
| Pecan | 1⁄8 Cup (2 tbs) | |
| Cheese | 1⁄4 Cup (4 tbs) | |
| Garlic | 1 Clove (5 gm) | |
| Olive oil | 1⁄3 Cup (5.33 tbs) | |
| Salt | To Taste | |
| Butter | 1 Tablespoon | |
| Brown sugar | 2 Tablespoon |
Nutrition Facts
Serving size
Calories 844 Calories from Fat 517
% Daily Value*
Total Fat 59 g91%
Saturated Fat 14.2 g71.1%
Trans Fat 0 g
Cholesterol 35.2 mg11.7%
Sodium 462.8 mg19.3%
Total Carbohydrates 80 g26.7%
Dietary Fiber 0.93 g3.7%
Sugars 15.5 g
Protein 11 g23%
Vitamin A 22.9% Vitamin C 35%
Calcium 36.2% Iron 19.9%
*Based on a 2000 Calorie diet
Directions
2. Scoop out the seeds from inside and discard.
3. Prepare the squash by boiling, baking, steaming or microwave.
4. Scoop the soft part with a spoon and keep in a plate and keep aside.
BASIL SAUCE DIRECTION
1. Put all ingredients in a blender except olive oil and blend.
2. Add olive oil while blending.
BROWN SUGAR BUTTER SAUCE DIRECTION
1. Take butter and brown sugar in a bowl.
2. Warm it in microwave for 1 minute and mix well.
Serve spaghetti squash with each of the sauce.
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Editors Review
Get to eat your veggies in a different way with some sauces and you have yourself our of a routine! Alex and Sophie have up their sleeve a nice recipe using the spaghetti squash, so as to retain the goodness. Check out this video for more!Chef
