Spaghetti Squash with Garlic and Herb
Spaghetti Squash 'noodles' in a butter garlic sauce with fresh herbs, cheese and toasted pine nuts.
- 2 medium size spaghetti squash
- 2 Tbs olive oil
- 2 Tbs butter
- 4 garlic cloves pressed or minced
- 1/2 cup pine nuts toasted
- 1/2 cup fresh basil leaves torn or chiffonade
- 1/2 cup fresh parsley chopped
- 1/2 parmesan cheese thickly shredded
Preheat oven to 350.
Slice squash into 'rings' and place on a baking rack on top of a rimmed baking sheet.
Sprinkle both sides of squash with salt and let sit 20 minutes.
Blot squash well with paper towel.
Bake for about 30-40 minutes, until fork tender.
After squash is cool enough to handle, remove skin and pull apart 'noodles'.
Melt butter and olive oil in a skillet.
Add garlic and saute until fragrant, about 30 seconds.
Add squash noodles and toss.
Remove from heat and add basil, parsley and toasted pine nuts.
Serve topped with cheese and additional toasted pine nuts.
Calories: 135kcal | Carbohydrates: 17g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 70mg | Potassium: 292mg | Fiber: 4g | Sugar: 7g | Vitamin A: 773IU | Vitamin C: 11mg | Calcium: 66mg | Iron: 1mg