Pesto Spaghetti Squash "Pasta" (Keto & Low Carb)

    Serves 2
    5 mins prep
    40 mins cook
    45 mins total

    Tossed with zesty pesto and some parmesan, this Pesto Spaghetti Squash is perfect for a low-carb dinner option. A light way to satisfy your pasta cravings.

    2 servings

    1. Preheat oven to 350°F.

    2. Wash and cut the squash in half along the length, and scoop out the seeds.

    3. Bake for 30 minutes, cut-side down on a parchment-lined baking sheet until the flesh is tender.

    4. While the squash cooks, make pesto according to the recipe.

    5. Cool the squash for about 5-10 minutes when done roasting and shred flesh with a fork.

    6. Transfer the spaghetti to a bowl and toss with the pesto and parmesan.

    7. Top it with some grated parmesan and serve hot!

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