If you’ve never had the pleasure of trying a spaghetti squash, now is the perfect time to try it. The winter squash is large and oval with bright yellow skin. The inside has a pale yellow or white string-like flesh which has a mild flavor. Once cooked, the string-like flesh can be shredded with a fork and resembles spaghetti.
Nutrition (per serving)
Calories: 170; total fat: 12g; saturated fat: 2.5g; protein: 5g; carbohydrates: 13g; sugar: 6g; fiber: 3g; cholesterol: 10mg; sodium: 260mg
Recipe and photo by Amy Gorin, M.S., R.D.N., owner of Amy Gorin Nutrition.
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Makes 8 servings
- 1 large or 2 small spaghetti squashes
- 1 tsp olive oil
- ½ cup store bought pesto
- ¼ cup pine nuts
- ¼ cup and 2 Tbsp shredded Parmesan
- Salt, to taste
- Black pepper, to taste
How to make it
Preheat oven to 375°.
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. Cut squash in half, and remove seeds and membranes. Rub the sides with olive oil. Add salt and pepper to taste.
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.
Lower the oven to 250°.
Place pine nuts on a nonstick tray, and lightly toast for 8-10 minutes. Once squash is cooled, use a fork to shred the squash into a large bowl or dish.
Combine squash with pesto, pine nuts, and ¼ cup Parmesan. Top with remaining Parmesan.