6. Pesto parmesan spaghetti squash
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
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.
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