Spaghetti Squash “Pasta”

Kale, mushrooms, sautéed onion & sun-dried tomato

Spaghetti Squash “Pasta”
  • Cook Time
  • Servings
  • 502

Cut down on carbs, not comfort, with this veggie-loaded “pasta” dinner. Spaghetti squash strands are mixed with sautéed onions, cremini mushrooms, sun-dried tomato, and Lacinato kale. The warm veggies bring a range of fresh, earthy flavor and nutrients to the plate, while Parmesan and pine nuts add a nutty touch on top. Pesto-topped crostini add a warm crunch on the side.

Nutrition Facts

2 servings per container
Serving size(561 g)
Amount per serving
% Daily Value*
Total Fat 26.8g41%
Saturated Fat 16.6g83%
Trans Fat 0.0g
Cholesterol 34mg11%
Sodium 601mg25%
Total Carbohydrate 58.0g19%
Dietary Fiber 4.8g19%
Total Sugars 3.4g
Includes Added Sugars
Protein 15.4g
Vitamin D
Calcium 31%
Iron 24%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

All ingredients in this recipe:
spaghetti squash, cremini mushrooms, sun-dried tomatoes (organic sun-dried tomatoes [salted with sea salt], organic extra virgin olive oil, water, organic vinegar, citric acid, organic herbs), Parmesan, shredded (organic pasteurized cultured part skim cow's milk, cellulose, salt, enzymes), Lacinato kale, pine nuts, yellow onion, ¼-inch sliced, Basil pesto & butter (butter [pasterurized organic sweet cream (milk), microbial culture], nut-free basil pesto [basil, canola and EVOO blend, pecorino romano cheese (sheep's milk, cheese culture, salt, rennet), garlic, oregano, black pepper, whey, rosemary extract, citric acid, asorbic acid]), ciabattini (unbleached wheat flour, whole wheat flour, light rye flour, honey, sourdough starters (unbleached wheat flour, yeast, water), water, sea salt, fresh yeast), garlic, peeled

Allergen information:
Contains dairy, tree nut, wheat

Manufactured on equipment that processes products containing egg, fish/shellfish, milk, sesame, soy, peanuts, and tree nuts.