Directions:
- Cut squash in half lengthwise; discard seeds. Place squash, cut side down, on a microwave-safe plate. Microwave, uncovered, on high for 15-20 minutes or until tender. Meanwhile, cook gnocchi according to package directions.
- For pesto, place the basil, pine nuts, Parmesan cheese, garlic and salt in a food processor; cover and process until chopped. While processing, gradually add oil in a steady stream; process until blended.
- When squash is cool enough to handle, use a fork to separate strands. Drain gnocchi; place in a large bowl. Add spaghetti squash and pesto; toss to coat. Yield: 10 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 110.55 Kcal (463 kJ) | ||
| Calories from fat | 99.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.07g | 17% | |
|---|---|---|---|
| Cholesterol | 2.23mg | 1% | |
| Sodium | 157.42mg | 7% | |
| Potassium | 58.03mg | 1% | |
| Total Carbs | 2.38g | 1% | |
| Sugars | 0.48g | 2% | |
| Dietary Fiber | 0.51g | 2% | |
| Protein | 1.37g | 3% | |
| Vitamin C | 1.7mg | 3% | |
| Iron | 0.4mg | 2% | |
| Calcium | 33.9mg | 3% | |
| Amount Per 100 g | |||
| Calories | 307.04 Kcal (1286 kJ) | ||
| Calories from fat | 276.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.76g | 17% | |
|---|---|---|---|
| Cholesterol | 6.19mg | 1% | |
| Sodium | 437.23mg | 7% | |
| Potassium | 161.18mg | 1% | |
| Total Carbs | 6.6g | 1% | |
| Sugars | 1.33g | 2% | |
| Dietary Fiber | 1.42g | 2% | |
| Protein | 3.81g | 3% | |
| Vitamin C | 4.8mg | 3% | |
| Iron | 1.1mg | 2% | |
| Calcium | 94mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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