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RECIPE
7 INGREDIENTS 6 STEPS 46min

Pesto Spaghetti Squash Bowl

4.3
6 Ratings
Editor's Choice
Whip up this quick and tasty pesto spaghetti squash bowl to pack in the vegetables without compromising on delicious flavor.
Pesto Spaghetti Squash Bowl Recipe | SideChef
Whip up this quick and tasty pesto spaghetti squash bowl to pack in the vegetables without compromising on delicious flavor.
Call me Bond. Sarah Bond. I'm here to help you learn how to make easy vegetarian recipes, one ingredient at a time.
https://www.liveeatlearn.com/
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Call me Bond. Sarah Bond. I'm here to help you learn how to make easy vegetarian recipes, one ingredient at a time.
https://www.liveeatlearn.com/
46min
Total Time
45min
Active Time
$1.62
Cost Per Serving

Ingredients

Servings
2
US / METRIC
1
Spaghetti Squash
2 Tbsp
divided
1 cup
Broccoli , chopped
3 Tbsp
Water
to taste
Basil Pesto
3/4 cup
Feta Cheese , cubed

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Nutrition Per Serving

VIEW ALL
CALORIES
723
FAT
34.2 g
PROTEIN
19.1 g
CARBS
100.8 g

Cooking Instructions

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Step 1
Cut Spaghetti Squash (1) in half lengthwise and scoop out seeds and gunk around seeds. Brush with Olive Oil (1 Tbsp) and place face down on a baking sheet.
Step 2
Bake at 375 degrees F (190 degrees C) for 40 minutes, or until tender.

Rate & Review

4.3
6 Ratings
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Nutrition Per Serving
Calories
723
% Daily Value*
Fat
34.2 g
44%
Saturated Fat
11.2 g
56%
Trans Fat
--
--
Cholesterol
50.5 mg
17%
Carbohydrates
100.8 g
37%
Fiber
22.7 g
81%
Sugars
38.3 g
--
Protein
19.1 g
38%
Sodium
926.6 mg
40%
Vitamin D
0.2 µg
1%
Calcium
658.2 mg
51%
Iron
6.4 mg
36%
Potassium
1647.0 mg
35%
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