Spaghetti Squash with Pesto and Smoked Provolone
Recipe from
Atkins - Phase 2
This Recipe is appropriate for Phases 2, 3, & 4 of the Atkins Diet. Join Atkins today to sign up for your Free Quick-Start Kit including 3 Atkins Bars and gain access to Free Tools and Community, as well as over 1,500 other Free Atkins-friendly Recipes.
Servings:
6 servings
Prep Time:
15 mins
Total Time:
1 hr
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Ingredients
-
6 Cups1 large spaghetti squashsee savings
-
4 Ounce-weightsBasil Pestosee savings
-
3 Tablespoonsextra-virgin olive oilsee savings
-
6 Ounce-weightsshredded smoked provolone cheesesee savings
-
1/2 Teaspoonground peppersee savings
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Directions
1.
Heat oven to 400 degrees F.
2.
Prick squash in several places. Bake 45 minutes until tender. Allow to cool slightly, cut in half and scoop out and discard seeds. Pull out squash strands from each side with a fork. Transfer to a bowl.
3.
Toss squash with Basil Pesto, olive oil, cheese and pepper. Season to taste with salt.
note:
This recipe uses the Atkins recipe, Basil Pesto (see recipe below), which you can make before you start this recipe.
Atkins Basil Pesto:
Servings: 4 / Prep Time: 10 Minutes / Total Time: 10 Minutes
Combine 3 cups tightly packed fresh basil leaves; 1/3 Cup pine nuts; 1/3 Cup grated Parmesan cheese; 1 large clove garlic, peeled; and 1/2 Teaspoon salt in a food processor or blender; pulse until finely chopped. Add 1/3 Cup extra-virgin olive oil in a slow and steady stream with machine running; process until fairly smooth but not pureed. Serve immediately or refrigerate in an airtight container for up to 3 days or freeze for up to 1 month.
Note:
Despite its low carb content, this recipe is not appropriate for Induction because it contains nuts. Toasting the nuts enhances the flavor. Add more garlic if you prefer. Mix pesto with mayonnaise or cream cheese for a quick dip or thick sauce to spoon over fish, chicken, beef or steamed vegetables. It's also great atop slices of tomato and mozzarella. See variation below.
Nutritional Information for Atkins Basil Pesto: Net Carbs: 1.0 grams, Fiber: 5.5 grams, Protein: 4.5 grams, Fat: 24.5 grams, Calories: 258.
Arugula-Walnut Pesto:
Prepare Basil Pesto according to directions, substituting arugula for the basil and walnuts for the pine nuts.
Nutrition information
Per serving: Net Carbs: 8 grams, Fiber: 3.7 grams, Protein: 10.0 grams, Fat: 21.8 grams, Calories: 275.
Percent Daily Values are based on a 2,000 calorie diet
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