Spaghetti Squash Pasta with Pesto Sauce Recipe Video

Summary

Difficulty LevelVery EasyHealth IndexHealthy
Servings4Cuisine
CourseMethod
Main IngredientInterest Group

Ingredients

 Fresh basil leaves3 Cup (48 tbs) (1 Bunch)
 Walnuts1 Cup (16 tbs)
 Fresh garlic5 Clove (25 gm)
 Sea salt1 Teaspoon
 Organic olive oil1⁄3 Cup (5.33 tbs)

Nutrition Facts

Serving size

Calories 312 Calories from Fat 272

% Daily Value*

Total Fat 31 g48.1%

Saturated Fat 3.6 g17.8%

Trans Fat 0 g

Cholesterol 6.7 mg

Sodium 487.3 mg20.3%

Total Carbohydrates 6 g2%

Dietary Fiber 2.1 g8.4%

Sugars 0.8 g

Protein 5 g9.5%

Vitamin A 19.1% Vitamin C 9.2%

Calcium 6.8% Iron 7.8%

*Based on a 2000 Calorie diet

Directions

Make the pesto sauce by chopping all the above ingredients in a food processor.

Remove the skin from the squash using a vegetable peeler or chefs knife.

Using a Mandoline or a Spiral Slicer, cut the squash julienne style.
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