PCOS Pasta - Spaghetti Squash with Pesto and Cherry Tomatoes
Nutrition per Serving
350
Calories
8g
Protein
52g
Carbs
14g
Fat
This recipe is perfect for those following a PCOS-friendly diet. The spaghetti squash is a low GI food, making it a great alternative to traditional pasta. The pesto adds a burst of flavor, while the cherry tomatoes provide a sweet contrast. Grocery list: Spaghetti squash, cherry tomatoes, pesto, olive oil, salt, pepper.
Ingredients
1 medium spaghetti squash (about 2 pounds), 1 cup of cherry tomatoes, 1/2 cup of pesto, 2 tablespoons of olive oil, Salt and pepper to taste
Instructions
1. Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. 2. Drizzle the inside of the squash with olive oil, salt, and pepper. Place the squash cut side down on a baking sheet and roast for 40 minutes. 3. Let the squash cool for 10 minutes, then use a fork to scrape out the 'spaghetti'. 4. Toss the spaghetti squash with pesto and cherry tomatoes. Season with additional salt and pepper if needed. Serve warm.
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