Keto diet plan

    Spaghetti Squash with Basil Pesto

    This easy-to-make recipe offers a quick and satisfying meal.

    Ingredients for the basil pesto

    •    ¼ cup pine nuts or cashew nuts

    •    1 garlic cloves

    •    1 cup fresh basil leaves, packed

    •    ¼ cup extra virgin olive oil

    •    ¼ cup freshly grated Parmesan cheese

    •    tsp of black pepper, ground

    •    tsp of salt


    •    Add all of the pesto ingredients to a processor, and blend well. Adding the olive oil slowly, while the processor is running, will help keep the oil from separating and help it emulsify.

    •    Thus you’ve got about ¾ cup of basil pesto. You need 3 tbsp of basil pesto for spaghetti squash recipe.

    Here are the nutrient facts of pesto:

    Ingredients for the spaghetti squash

    •    1 large (about 5 pounds) spaghetti squash

    •    3 tbsp of basil pesto

    •    1¼ cups of coarsely grated parmesan cheese, divided

    •    2 tbsp of Italian herb blend

    •    2 tbsp of olive oil

    •    Salt and ground pepper to taste


    •    Preheat the oven to 400 °F.

    •    Now wash the outside of the spaghetti squash and then cut in half lengthwise and scoop out the seeds.

    •    Cut the ends off the squash and rub the insides with a little olive oil and the Italian herb blend. 

    •    Spray a baking sheet with non-stick cooking spray, and place the spaghetti squash halves on the sheet.

    •    Bake the squash for about 50 minutes.

    •    Remove from oven and let cool for a few minutes.

    •    Using a fork, scrape squash out of skin and place into a bowl.

    •    Mix the pesto along with the cup of parmesan cheese and then season it with salt and pepper.

    •    Add the squash in the pesto mixture, pour into the gratin dish, and sprinkle ¼ cup of Parmesan cheese on the top

    •    Bake it for about 30 minutes.

    •    Serve.