Spaghetti Squash with Garlic and Herb
Spaghetti Squash 'noodles' in a butter garlic sauce with fresh herbs, cheese and toasted pine nuts.
Servings 8
Calories 135kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
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