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Prep Time: 5 mins | Cook Time: 45 mins | Serves: 4

Ingredients

• 1 medium spaghetti squash

• 1 c fresh basil

• 1 c fresh curly parsley

• 2 garlic cloves

• 1/2 c grated Parmesan cheese, divided

• 1 Tbsp lemon juice

• 3 Tbsp extra virgin olive oil

• Salt and pepper to taste

Directions

1. Preheat oven to 375°. Wash squash, cut in half lengthwise and spoon out the seeds. Punch a few holes in outer skin with a fork. Place squash cut side down on a baking sheet and bake for 30 minutes.

2. Meanwhile, pulse the basil, parsley, garlic, ¼ cup Parmesan and lemon juice in a food processor. With food processor running, add olive oil in steady stream.

3. Remove squash from oven, let cool until it is cool enough to handle. Using a fork, "spoon" out the spaghetti-like strands of squash into a colander and let drain.

4. Gently toss pesto with spaghetti squash in a large bowl. Serve with remaining Parmesan cheese sprinkled on top.

Notes

• Top with a lean protein like shrimp for a hearty alternative to pasta.

Nutrition: (per serving) Calories: 180 kcals | Total Fat: 13 g | Saturated Fat: 3 g | Sodium: 197 mg | Carb: 12 g | Protein: 5 g | Fiber: 3 g.

Providence Heart Guide 2020
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