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Spaghetti Squash With Pesto-Olive Sauce for One

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“This makes a nice use for leftover spaghetti squash. Adapted from recipe posted by Pat Gaelen to the Low Carb Vegetarian listserv. Heating can be done on the stove-top, in a toaster oven, or in the microwave (as the original recipe suggested). For a single-serving, use a dish which can go from oven to table. Preparation time assumes the ingredients are all ready from prior prep work or bought already prepared. Cook time is time to heat on the stove.”
READY IN:
20mins
SERVES:
1
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat the pesto sauce.
  2. Stir in all ingredients except the nuts.
  3. Top with the nuts.
  4. Heat until cheese is melted and the pesto sauce has liquified through the squash.
  5. Toss before serving, with some freshly ground pepper.

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