This Spaghetti Squash with Sun-Dried Tomato Basil Pesto is a healthy and satisfying meal! It is perfect if you want to cut down on carbs.
Healthy and Satisfying
It seems that every year around March or so, I start to crave healthier foods. I usually crave fresh fruits and vegetables in the form of salads and juices. It’s not like I have been eating unhealthy the last few months, but it’s this time of year that I like to detox and drink fresh juice.
It is time to do a Spring cleaning from the inside out and reset myself with some healthier habits.
Instead of making pasta today, like I might have a few months back, I decided to make Spaghetti Squash with Sun-Dried Tomato Basil Pesto. It feels like you are indulging, but you are really eating a super healthy dish.
Anytime that I can swap out an ingredient for a healthier one, I am all in. Spaghetti Squash is perfect for just that. It works well in place of pasta dishes, which means that you are eating less carbs and more veggies, which is a win-win in my book.
When I don’t have spaghetti squash I like to use shirataki noodles. They are made from yam flour, with some products containing tofu as well. They are very low in carbs and calories.
They don’t have a lot of nutrients like spaghetti squash, but they aren’t loaded with carbs like pasta, so they make a great healthy swap.
Why is it Green?
This Sun-Dried Tomato Basil Pesto gets its green color from basil and spinach, so it is packed with nutrients. Yes, there really are sun-dried tomatoes in there!
I was able to keep a basil plant alive for many months, even with my black thumb. It wasn’t until it got cold that I had to say farewell to it. I made many pesto dishes with it, and it more than paid for itself quickly.
Some Other Recipes With Healthy Swaps:
- Cauliflower Pizza Crust
- Bean and Mexican Cauliflower Rice Burritos
- Ginger Garlic Zucchini Noodle Stir Fry
- Maple Chipotle Black Bean Lettuce Wraps with Mango Salsa
If you want to use the pesto in another dish, or have someone in your family who prefers pasta, I made some Tofu Ricotta Ravioli with Sun-Dried Tomato Basil Pesto awhile back. You’ll never guess what the ravioli is made out of! I will give you a hint – it’s gluten free and takes literally only minutes to make.This Spaghetti Squash with Sun-Dried Tomato Basil Pesto is healthy and satisfying! Click To Tweet
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Spaghetti Squash with Sun-Dried Tomato Basil Pesto
- Preheat oven to 450°.
- Slice spaghetti squash in half. Scrape out seeds and stringy bits. Drizzle olive oil in a baking dish, and place spaghetti squash cut side down on top. Roast at 450° for 25-30 minutes, or until fully cooked and tender.
- Mix with sun-dried tomato basil pesto. Add salt and pepper as needed. Reheat if necessary.