Basil Pesto Spaghetti Squash


with Grated Parmesan


$13.00
$13.00


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Baked golden spaghetti squash, nested over a bed of arugula, topped with plump roasted tomatoes, Kalamata olives and Epicured’s Basil Pesto sauce.

Spaghetti Squash

Spaghetti squash cherry tomatoes
kalamata olives arugula
parsley garlic-infused canola oil
olive oil salt
white pepper

Basil Pesto Sauce

Basil parmesan
garlic-infused canola oil olive oil
chives pine nuts
salt white pepper

Grated Parmesan (packaged separately)

Entrée, including Basil Pesto Sauce

Calories (Cals)310
Protein (g)5
Carbohydrates (g)20
Total Fat (g)24
Saturated Fat (g)2
Trans Fat (g)0
Cholesterol (mg)< 5
Sodium (mg)760
Dietary Fiber (g)4
Sugars (g)7
Vitamin A (%DV)50
Vitamin C (%DV)45
Calcium (%DV)20
Iron (%DV)10

Extra Parmesan

Calories (Cals)100
Protein (g)7
Carbohydrates (g)3
Total Fat (g)7
Saturated Fat (g)4
Trans Fat (g)0
Cholesterol (mg)20
Sodium (mg)450
Dietary Fiber (g)0
Sugars (g)0
Vitamin A (%DV)4
Vitamin C (%DV)0
Calcium (%DV)20
Iron (%DV)0

Components

Collect the Basil Pesto Spaghetti Squash along with the separately packaged components — Grated Parmesan and Basil Pesto Sauce.

Reheating

Microwave: Remove lid from Spaghetti Squash container. Cover with a damp paper towel. Heat for 90 seconds and then in 30 second intervals until sufficiently warm. Rotate and allow standing time for even heating. Collect Basil Pesto Sauce and Grated Parmesan mix thoroughly with Spaghetti Squash.

Stove Top: Place Spaghetti Squash in a pan and heat over medium-low heat for 2-4 minutes until sufficiently warm. Collect Basil Pesto Sauce and Grated Parmesan and mix thoroughly with Spaghetti Squash.

Storing

Keep all food refrigerated until ready to consume.