Mozzarella and Pesto Stuffed Spaghetti Squash - PCOS-Friendly Recipe
Nutrition per Serving
350
Calories
15g
Protein
30g
Carbs
20g
Fat
This recipe includes spaghetti squash, pesto, and mozzarella cheese. The spaghetti squash has a low GI, making it a great choice for those with PCOS. The pesto adds a burst of flavor and the mozzarella cheese provides a good source of calcium.
Ingredients
- 1 medium spaghetti squash (about 2 pounds)
- 1 cup of pesto
- 1 cup of shredded mozzarella cheese
- 1 tablespoon of olive oil, Salt and pepper to taste
Instructions
- Preheat oven to 400 degrees F.
- Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- 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.
- After the squash is cooked, use a fork to scrape out the spaghetti-like strands.
- Mix the squash strands with pesto and half of the mozzarella cheese.
- Stuff the squash halves with the mixture and top with the remaining cheese.
- Bake for another 10 minutes, or until the cheese is melted and bubbly.
This Mozzarella and Pesto Stuffed Spaghetti Squash is a PCOS-friendly recipe that is not only delicious but also packed with nutrients that are beneficial for managing PCOS. The spaghetti squash is a low GI food, which helps to regulate blood sugar levels. The pesto is made with basil, garlic, and olive oil, which are all anti-inflammatory foods. The mozzarella cheese provides a good source of calcium, which is important for bone health. This recipe is easy to prepare and can be personalized to suit your taste preferences.
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