Spaghetti Squash with Parmesan and Pine Nuts

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

Prep Time

Minutes

Total Time

Minutes

Makes

8 to 10

servings

spaghetti squash

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

Heat oven to 350°F. Line cookie sheet with foil. Set aside.
Using sharp knife, cut squash in half lengthwise. Use spoon to remove seeds. Place squash halves cut sides down on cookie sheet.
Bake until knife can be inserted with just a little bit of resistance, about 30 minutes.
Cool slightly. Using fork, gently remove strands of cooked squash. Measure out 6 cups of the squash, and place in large bowl.
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.

Makes 8 to 10 servings

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens

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.

Nutrition Information:

1 Serving (1 Serving)

Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.

Spaghetti Squash with Parmesan and Pine Nuts

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens