If you’ve never had the pleasure of trying a spaghetti squash, now is the perfect time to try it! This winter squash is large and oval with bright yellow skin. The inside has a pale yellow or white string-like flesh which has a mild flavor. Once cooked, the string-like flesh can be shredded with a fork and resembles spaghetti.
Skill Level: Beginner
Start to Finish: 1 hour, 10minutes
Prep: 15 minutes
1 large or 2 small spaghetti squashes
1 teaspoon olive oil
½ cup store bought pesto
¼ cup pine nuts
¼ cup and 2 tablespoons shredded Parmesan
Salt to taste
Black pepper to taste
1. Preheat oven to 375° F.
2. Meanwhile, use a fork to poke several holes in a medium spaghetti squash, then microwave until the squash becomes slightly tender, about 4 to 5 minutes. Cut squash in half, and remove seeds and membranes. Rub the sides with olive oil. Add salt and pepper to taste.
3. Place halves with cut sides down on a nonstick baking sheet. Bake until the squash is tender, about 30-40 minutes. Remove from the oven, and set aside to cool.
4. Lower the oven to 250° F.
5. Place pine nuts on a nonstick tray, and lightly toast for 8-10 minutes. Once squash is cooled, use a fork to shred the squash into a large bowl or dish.
6. Combine squash with pesto, pine nuts, and ¼ cup Parmesan. Top with remaining Parmesan.
Nutrition Information (per serving)
Calories: 170; Total Fat: 12 grams; Saturated Fat: 2.5 grams; Protein: 5 grams: Carbohydrates: 13 grams; Sugar: 6 grams; Fiber: 3 grams; Cholesterol: 10 milligrams; Sodium: 260 milligrams
Recipe and photo by Amy Gorin, MS, RDN, owner of Amy Gorin Nutrition in Jersey City, NJ.
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