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If you’ve never had the pleasure of trying a spaghetti squash, now is the perfect time to try it. The 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.

Nutrition (per serving)

Calories: 170; total fat: 12g; saturated fat: 2.5g; protein: 5g; carbohydrates: 13g; sugar: 6g; fiber: 3g; cholesterol: 10mg; sodium: 260mg

Recipe and photo by Amy Gorin, M.S., R.D.N., owner of Amy Gorin Nutrition.

Makes 8 Servings
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1 large or 2 small spaghetti squashes
1 tsp olive oil
½ cup store bought pesto
¼ cup pine nuts
¼ cup and 2 Tbsp shredded Parmesan
Salt, to taste
Black pepper, to taste
How to make it 

Preheat oven to 375°.

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.

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.

Lower the oven to 250°.

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.

Combine squash with pesto, pine nuts, and ¼ cup Parmesan. Top with remaining Parmesan.