Spaghetti Squash With Pesto And Smoked Provolone
- 1 large spaghetti squash - (2 1/2 lbs)
- 1/2 cup prepared pesto
- 1/4 cup olive oil
- 1 cup shredded smoked provolone cheese - (4 oz)
- 1/2 teaspoon freshly-ground black pepper
- Salt to taste
Heat oven to 400 degrees. Prick squash in several places. Bake 45 minutes until tender. Allow to cool slightly, cut in half and scoop out and discard seeds. Pull out squash strands from each side with a fork. Transfer to a bowl.
Toss squash with pesto, olive oil, cheese and pepper. Season to taste with salt.
This recipe yields 6 servings.
Carbohydrates: 14.5 grams
Net Carbs: 9.5 grams
Fiber: 5 grams
Protein: 14.5 grams
Fat: 11.5 grams