Spaghetti Squash with White Bean and Pesto

Spaghetti Squash
½ Cup Canned White Beans, Rinsed
¼ Shredded Parmesan
2 tbsp Pesto

Preheat oven to 375°. Cut spaghetti squash in half and remove seeds with spoon. Fill glass baking pan with ½ inch of water. Place cut side of spaghetti squash face down in water. Roast for 30 minutes in oven (or cook in microwave for about 15 minutes!). Shred squash with fork. Add ½ cup of rinsed canned white beans. Add 2 tbsp prepared pesto. Add ¼ cup shredded parmesan cheese and mix all ingredients together and enjoy!

Megan Says
“Spaghetti squash is a great substitute for traditional pasta. If you aren’t ready to make the switch just yet, try adding spaghetti squash to your pasta dish to bulk up the volume of your meal without adding many extra calories. You can slowly decrease the amount of pasta and increase the amount of squash.”

0 replies

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *