Spaghetti Squash With Pesto

Ingredients

• 3 ½ to 4 pounds spaghetti squash
• Salt and freshly ground black pepper
• 1 cup pesto (see note)
• 4 ripe plum tomatoes (or well-drained canned tomatoes), chopped
• 2 tablespoons chopped fresh parsley or basil

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    96 calories; 1 gram fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 21 grams carbohydrates; 4 grams dietary fiber; 8 grams sugars; 2 grams protein; 0 milligrams cholesterol; 336 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 – 8 servings

Preparation

1. Boil spaghetti squash about 40 minutes, until tender when pierced with knife. Drain, allow to cool somewhat, then split in half lengthwise.
2. Using large spoon, scrape out seeds and strings to which they are attached and discard. Using forks, scrape flesh of squash away from skin and transfer to large saucepan. Flesh will lift up in clumps of strands that separate easily. Season lightly with salt and pepper.
3. Gently fold in pesto and tomatoes. Recheck seasonings and set aside, covered. About 10 minutes before serving, reheat gently in saucepan and sprinkle with parsley or basil.

• Use pesto that you have made during the summer and frozen or purchase prepared pesto at a gourmet shop or supermarket. An acceptable pesto-type sauce for this recipe can also be made using Italian flatleaf parsley instead of basil, following any standard pesto recipe.

45 minutes