Directions:
- Fill a large pot with salted water. Cut squash in half with serrated knife, remove seed portion and place in water. Boil and cook until fork tender. Allow to cool enough to handle
- Using a fork going lengthwise, scrape entire squash until only left with skin. Discard skin. While still warm, add pesto, 2 T of the cheese and salt and pepper and toss. Warm in sauté pan until microwave, sprinkle with nuts, remaining cheese and basil and serve.
- Can be made ahead of time then heat and add the last few ingredients upon serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 523.32 Kcal (2191 kJ) | ||
| Calories from fat | 376.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 41.83g | 64% | |
|---|---|---|---|
| Cholesterol | 16.57mg | 6% | |
| Sodium | 544.02mg | 23% | |
| Potassium | 614.33mg | 13% | |
| Total Carbs | 33.02g | 11% | |
| Sugars | 13.94g | 56% | |
| Dietary Fiber | 9.8g | 39% | |
| Protein | 16.77g | 34% | |
| Vitamin C | 9.5mg | 16% | |
| Vitamin A | 1.3mg | 44% | |
| Iron | 89.5mg | 497% | |
| Calcium | 449.9mg | 45% | |
| Amount Per 100 g | |||
| Calories | 110.29 Kcal (462 kJ) | ||
| Calories from fat | 79.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.82g | 64% | |
|---|---|---|---|
| Cholesterol | 3.49mg | 6% | |
| Sodium | 114.65mg | 23% | |
| Potassium | 129.47mg | 13% | |
| Total Carbs | 6.96g | 11% | |
| Sugars | 2.94g | 56% | |
| Dietary Fiber | 2.07g | 39% | |
| Protein | 3.54g | 34% | |
| Vitamin C | 2mg | 16% | |
| Vitamin A | 0.3mg | 44% | |
| Iron | 18.9mg | 497% | |
| Calcium | 94.8mg | 45% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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