Once you make spaghetti squash, you may not go back to eating pasta again. Cook the squash and slice it in half. The strands easily come out with a fork and (as the name implies) resemble strands of spaghetti.
Skill level: Beginner
Start to Finish: minutes
1 large or 2 small spaghetti squashes
1 teaspoon olive oil
1/2 cup store bought pesto
1/4 cup pine nuts
1/4 cup, plus 2 tablespoons shredded Parmesan
Salt and black pepper
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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.
3. Cut squash in half, and remove seeds and membranes.
4. Rub the sides with olive oil. Add salt and pepper to taste.
5. 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.
6. Lower the oven to 250° F.
7. Place pine nuts on a nonstick tray, and lightly toast for 8-10 minutes.
8. Once squash is cooled, use a fork to shred the squash into a large bowl or dish.
9. Combine squash with pesto, pine nuts and ¼ cup Parmesan. Top with remaining 2 tablespoons of 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, M.S., R.D.N., a dietitian in Jersey City, NJ, and owner of Amy Gorin Nutrition.