Low-carb spaghetti squash stands in for wheat noodles in this updated twist on a classic pesto pasta dish.
Microwave, uncovered, on High until tender, 10 to 14 minutes.
(Alternatively, place squash halves, cut-side down, on a rimmed baking sheet.
Bake in a 400 degrees F oven until tender, 40 to 50 minutes.
it’s possible for you to also cook the squash in a pressure cooker/multicooker; see Tip.)
Meanwhile, heat 1 tablespoon oil in a large skillet over medium heat.
Process until mostly smooth.
Use a fork to scrape the squash flesh from the shells into a colander.
Press lightly on the flesh to remove some of the liquid.
Divide the squash among 4 plates.
Top each serving with mushroom mixture and then a dollop of basil pesto.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
