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Recipe Room Home » Low Carb Recipes » Other Low Carb Stuff « Previous Recipe · Next Recipe » Spaghetti Squash with Pesto Sauce Reviews Views Date of last review 1 1183 Sun October 15, 2006 Recommended By Average Rating 100% of reviewers None indicated Description: Ingredients: 1 medium Spaghetti Squash (about 5 cups strands) 1 1/2 cups Fresh Basil Leaves, packed 1 cup Grated Parmesan Cheese 3/4 cup Olive Oil 3 cloves Garlic How To Prepare: ----- For The Squash ----- 1. Cut Spaghetti squash in half lengthwise 2. Place each half face down on a microwave safe plate 3. Microwave on medium high until you can indent the skin with your finger. Do not overcook. (about 12 minutes). You want the strands to be"al dente" . 4. Allow halves to cool. 5. Remove seeds. 6. With a large fork pull the strands from the inside, working lengthwise. ----- For the Pesto ----- 1. Add Basil, cheese, and garlic to the food processor. 2. Chop using pulse action. 3. Add olive oil and pulse until well belnded. 4. Toss Pesto with strands of spaghetti squash. 5. To Serve: Garnish with a sprig of Basil Number of Servings: 6 Carbs per serving - include all nutritional information if known: Total: 10.1 Fiber: 2.26 Atkins: 7.84 Effort (Easy, Average, Difficult): Easy Source: Ruth

Author farmgirl_05 Senior LCF Member Registered: December 2001 Location: Where the wind comes sweeping down the plains... Posts: 578 Review Date: Sun October 15, 2006 Would you recommend the Recipe? Yes | Rating: 0    Pros: sounds great! Cons: I just harvested my basil before the cold weather hits. I plan to make a lot of pesto and freeze it in small quantities. We love spagetti squash and I'll definitely try it with pesto! Thanks for the meal idea!

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