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Edamame-Pesto Spaghetti Squash Recipe

Edamame-Pesto Spaghetti Squash

Lunch: Edamame-Pesto Spaghetti Squash

From C&J Nutrition

Notes

Use leftover spaghetti squash from Day 12 dinner.
Use leftover avocado pesto from Day 12 dinner.

Edamame-Pesto Spaghetti Squash Recipe

Ingredients

  1. 1/3 cooked spaghetti squash
    1 cup frozen and thawed cooked edamame
    1 portion of avocado pesto
    1/2 cup chopped tomato
    Pinch black pepper

Directions

  1. Toss the spaghetti squash with the pesto to coat and then lightly toss in the edamame and tomato.
  2. Sprinkle with pepper.
  3. Serve cold or heat up in the microwave.

NUTRIENT TOTALS
Calories: 463.8
Protein: 27.5 grams
Carbohydrate: 45.5 grams
Dietary Fiber: 18 grams
Total Sugars: 14.3 grams
Total Fat: 22.8 grams
Saturated Fat: 2.91 grams
Sodium: 654.1 milligrams

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