Spaghetti Squash With Pesto And Smoked Provolone

Recipe Instructions Heat oven to 400 degrees. 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. Toss squash with pesto, olive oil, cheese and pepper. Season to taste with salt. This recipe yields 6 servings. Carbohydrates: 14.5 grams Net Carbs: 9.5 grams Fiber: 5 grams Protein: 14.5 grams Fat: 11.5 grams Calories: 182 Description: "Because spaghetti squash has such a mild taste, it pairs well with strong flavors such as smoked cheese and pesto."