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Roasted speghetti squash tossed in pesto, and mozzeralla, then baked as a casserole, and served with some sauteed shrimp. It's a keeper!!
Diet Calendar Entry for 17 August 2018:
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754 kcal
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Fat: 38.39g | Prot: 39.80g | Carb: 52.64g.
Breakfast: Coffee (Brewed From Grounds), Horizon Organic Half & Half (Ultra Pasteurized). Lunch: Cheddar Cheese. Dinner: Sweet Cherries, Shrimp, Sargento Mozzarella Shredded Cheese, Kirkland Signature Pesto Sauce, Cooked Spaghetti Squash. Snacks/Other: Smirnoff Vanilla Vodka. more...
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 Comments
17 Aug 18 by member: Magpiezoe
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Well hello dinner tomorrow lol
17 Aug 18 by member: Swedishblondie
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Oh wow!! this looks so delicious
17 Aug 18 by member: eatolive4life
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17 Aug 18 by member: deb126
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17 Aug 18 by member: birdyslady
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How do you make your pesto?
17 Aug 18 by member: Mjgh06
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Well I would like to say I did the pesto from scratch... But no. It's Kirkland brand from Costco. It takes a cup for a medium squash.
17 Aug 18 by member: Cynthia Norris
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17 Aug 18 by member: g_ortegam
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