Cheesy Spaghetti Squash with Pesto (Low Carb and Gluten Free)
An easy and versatile low carb side dish recipe using spaghetti squash.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains pasta
contains dairy
pescatarian
- salt and pepper to taste
- 1 tbsp olive oil
- 1/4 cup basil pesto
- 2 cups cooked spaghetti squash drained
- 1/2 cup whole milk ricotta cheese
- 4 oz fresh mozzarella cheese cubed
- Carbohydrate 6.72658178987 g
- Cholesterol 33.826194784 mg
- Fat 9.54984407788183 g
- Fiber 1.08499998152256 g
- Protein 10.85154430406 g
- Saturated Fat 5.58253826638396 g
- Serving Size 1 1 serving (137g)
- Sodium 416.600566218174 mg
- Sugar 5.64158180834744 g
- Trans Fat 0.502146320353797 g
- Calories 154 calories
In a medium-sized bowl combine the squash and olive oil. Season with salt and pepper to taste. Spread the squash about 2 inches deep in an oven proof casserole dish. Drop ricotta cheese on top by the spoonful. Scatter the cubes of mozzarella cheese over the top. Bake for about 10 minutes in a 375 degree (F) oven, or until the cheese has melted and is bubbly. Remove from the oven, cool for about 5 minutes, then drizzle the pesto over the top and serve.
