Enjoy the unique flavours and textures of your Keto Spaghetti Squash with Pesto. It’s a delightful way to satisfy your pasta cravings while staying true to your keto goals.
Keto Spaghetti Squash with Pesto
Recipe By Ketology
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Cooking Time
30 min
Difficulty
Easy
Serves
2
Calories
200
Ingredients
- 1 medium spaghetti squash
- 2 tablespoons olive oil
- 1/4 cup pesto (store-bought or homemade)
- Salt and black pepper to taste
- Grated Parmesan cheese for garnish (optional)
- Fresh basil leaves for garnish (optional)
Instructions
- 1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Brush the inside of each half with olive oil and season with salt and pepper. Place the halves cut-side down on a baking sheet.
- 2. Roast the squash in the preheated oven for about 20-25 minutes, or until the flesh is tender and can be easily scraped with a fork into spaghetti-like strands.
- 3. Remove the squash from the oven and let it cool slightly. Using a fork, scrape the inside of the squash to create spaghetti-like strands.
- 4. Transfer the spaghetti squash strands to a bowl. Add the pesto and toss well to coat the strands evenly.
- 5. Divide the pesto-coated spaghetti squash into serving plates or bowls. Garnish with grated Parmesan cheese and fresh basil leaves, if desired.
- 6. Serve your Keto Spaghetti Squash with Pesto as a delicious, low-carb alternative to traditional pasta dishes.
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