Lunch: Edamame-Pesto Spaghetti Squash
From C&J Nutrition [1]
Notes
Use leftover spaghetti squash from Day 12 dinner.
Use leftover avocado pesto from Day 12 dinner.
Ingredients
- 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
- Toss the spaghetti squash with the pesto to coat and then lightly toss in the edamame and tomato.
- Sprinkle with pepper.
- 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
Information
- Category
- Main Dishes
- Cuisine
- North American