Vegan Pesto Spaghetti Squash with Mushrooms & Sun-Dried Tomatoes
Low-carb spaghetti squash stands in for wheat noodles in this updated twist on a classic pesto pasta dish. Cashews lend richness to the pesto, while nutritional yeast, mushrooms and sun-dried tomatoes contribute satisfying umami to this vegan dinner recipe.
EatingWell.com, July 2018
Serving Size:1 cup
310 calories; protein 6.6g; carbohydrates 27.1g; dietary fiber 5.5g; sugars 8g; fat 22g; saturated fat 3.4g; vitamin a iu 1003.4IU; vitamin c 29.2mg; folate 74mcg; calcium 96mg; iron 2.5mg; magnesium 80.5mg; potassium 894.6mg; sodium 377.1mg; thiamin 1mg.
4 1/2 vegetable, 4 fat