Avocado Pesto Spaghetti Squash

U Serves 2 People
P Prep: 00:20
P Cook: 00:30

Nutritional Facts

per 1 serving size (Recipe makes 2 servings)

Amount Per Serving

Calories 519

Calories from Fat 325

% Daily Values*

Total Fat 36.16

55.63%

Saturated Fat 6.17

30.85%

Polyunsaturated Fat 5.97

Monounsaturated Fat 15.92

Cholesterol 5.25

1.75%

Sodium 1145.38

47.72%

Potassium 1145.00

Total Carbohydrate 44.01

14.67%

Dietary Fiber 14.71

58.84%

Sugars 14.68

Protein 11.61

Vitamin A 7.63%

Vitamin C 50.50%

Calcium 20.63%

Iron 15.47%

* Nutritional Values are estimated and may vary

³ Description

So creamy, so tasty, so delicious, and so easy to make! A MUST-TRY!

² Ingredients

1 squash yields Cooked Spaghetti Squash
1 avocado, NS as to Florida or California Avocados
1/4 serving (serving = 1 cup) Kirkland Signature Nonfat Plain Greek Yogurt
1 Juice of 1 wedge or slice Fresh Lemon Juice
1 tsp Minced Garlic
15 leaves Basil
0.66 serving (serving = 3 tbsp) Kirkland Signature Pine Nuts
2 tbsp Parmesan Cheese (Grated)

q Directions

Roast spaghetti squash in oven at 425 until tender - pull apart strands with a fork.

Meanwhile, combine ingredients in a food processor (plus salt and pepper to taste), and pulse until smooth. (Note: pine nuts should be pre-roasted)

Add sauce to squash and toss until fully covered. Separate into 2 servings. Garnish with additional fresh basil, pine nuts, and parmesan cheese. (optional)

Recipe Provided by @evscleanstart

U More Recipes By @evscleanstart:

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