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Spaghetti Squash with Parmesan and Pine Nuts

Blogger Deborah Harroun of Taste and Tell makes an easy side dish using healthy spaghetti squash.

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  • Prep Time 20 min
  • Total Time 50 min
  • Servings 8

1
spaghetti squash
1
tablespoon butter
1/2
cup toasted pine nuts
1/2
cup grated Parmesan cheese
1/2
teaspoon dried basil leaves
1/2
teaspoon dried oregano leaves
Salt and pepper

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Heat oven to 350°F. Line cookie sheet with foil. Set aside.
  • 2 Using sharp knife, cut squash in half lengthwise. Use spoon to remove seeds. Place squash halves cut sides down on cookie sheet.
  • 3 Bake until knife can be inserted with just a little bit of resistance, about 30 minutes.
  • 4 Cool slightly. Using fork, gently remove strands of cooked squash. Measure out 6 cups of the squash, and place in large bowl.
  • 5 Cut butter into small cubes, and add to warm squash. Stir in gently to melt butter. Add pine nuts, Parmesan cheese, basil and oregano. Season to taste with salt and pepper. Serve warm.

EXPERT TIPS

Expert Tips

When removing the strands of squash, run the fork from stem to stem to get the longest strands.

Since an uncooked squash is harder to cut, you can cook the squash whole instead. Pierce the squash several times, and cook for about an hour at 375°F.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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