PARMESAN SPAGHETTI SQUASH, SPINACH, AND BACON WITH PINE NUTS
Healthy, gluten free, easy-to-make dinner: Parmesan Spaghetti Squash with Spinach, Bacon, and Pine Nuts. Vegetables and nuts together with bacon - it's a wonderful combination!
Provided by Julia
Categories Main Course
Time 1h
Number Of Ingredients 9
Steps:
- Preheat oven to 425 Fahrenheit.
- Cut the squash in 2 halves, scrape out the seeds and the fiber out of each half. Spray 2 tablespoons of olive oil over the cut sides of the squash. Spray the baking sheet with oil and place the squash on the baking sheet cut side down.
- Bake for about 30-40 minutes. Remove it from the oven when it's cooked through and soft, and let it cool. Flip the squash so that cut side faces up - that will speed up the cooling. After squash cools, scrape squash with a fork to remove flesh in long strands and transfer to a bowl.
- Heat 1 tablespoon olive oil in a large skillet on medium-high heat. Add minced garlic and fresh spinach and saute for about 2 minutes, stirring, on medium heat, uncovered until spinach wilts. Season with salt.
- Add spaghetti squash to the skillet with spinach, add finely chopped cooked bacon and mix to combine, on low heat.
- Add freshly shredded Parmesan cheese to the skillet and stir on low heat to melt the cheese. Add salt and pepper, to taste. Top with toasted pine nuts.
Nutrition Facts : Calories 386 kcal, Carbohydrate 15 g, Protein 13 g, Fat 31 g, SaturatedFat 8 g, Cholesterol 30 mg, Sodium 519 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
PARMESAN ZUCCHINI AND SPAGHETTI SQUASH WITH PINE NUTS
Parmesan Zucchini and Spaghetti Squash with Pine Nuts - zucchini cooked in olive oil, topped with melted, freshly shredded Parmesan cheese AND then sprinkled with toasted pine nuts.
Provided by Julia
Categories Main Course
Time 1h
Number Of Ingredients 7
Steps:
- Preheat oven to 425 Fahrenheit.
- Cut the squash in 2 halves, scrape out the seeds and the fiber out of each half. Spray oil over the cut sides of the squash. Spray the baking sheet with oil and place the squash on the baking sheet cut side down.
- Bake for about 30-40 minutes. Remove it from the oven when it's cooked through and soft, and let it cool. Flip the squash so that cut side faces up - that will speed up the cooling. After squash cools, scrape squash with a fork to remove flesh in long strands and transfer to a bowl.
- Heat olive oil in a large skillet on medium-high heat. Add sliced zucchini and minced garlic and saute for about 3 minutes, stirring, on medium heat, uncovered. Season with salt, stir, and continue cooking for another 3-4 minutes, covered, occasionally stirring, until zucchini softens and browns a bit. We are cooking it covered to preserve the juices. Note: Depending on the size of your skillet, you might have to cook zucchini in 2 separate batches.
- Add spaghetti squash to the skillet with zucchini and mix to combine, on low heat.
- Add freshly shredded Parmesan cheese into the skillet and stir on low heat to melt the cheese. Add salt and pepper, to taste. Top with toasted pine nuts.
Nutrition Facts : Calories 417 kcal, Carbohydrate 26 g, Protein 15 g, Fat 30 g, SaturatedFat 6 g, Cholesterol 17 mg, Sodium 458 mg, Fiber 6 g, Sugar 12 g, ServingSize 1 serving
SPAGHETTI SQUASH WITH PARMESAN AND PINE NUTS
Easy to bake and fun to eat, this tasty side dish gets a flavor boost from pine nuts, Parmesan and herbs.
Provided by Deborah Harroun
Categories Side Dish
Time 50m
Yield 8
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : ServingSize 1 Serving
SPAGHETTI WITH ARUGULA (ROCKET), PARMESAN AND PINE NUTS
Make and share this Spaghetti With Arugula (Rocket), Parmesan and Pine Nuts recipe from Food.com.
Provided by Terese
Categories Spaghetti
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook pasta in large saucepan of boiling water until just tender, drain.
- Meanwhile heat oil in small saucepan, cook garlic and chilli, stirring, about 30 seconds or until garlic just softens and is fragrant (do not brown the garlic).
- Place hot drained pasta and oil mixture in large bowl with pine nuts, cheese and rocket, toss to combine.
Nutrition Facts : Calories 449.7, Fat 24.2, SaturatedFat 4.3, Cholesterol 8.8, Sodium 163.2, Carbohydrate 45.7, Fiber 2.6, Sugar 2, Protein 13.4
SPAGHETTI SQUASH WITH PINE NUTS
I like to roast my own pine nuts. What I do is put them in water for less than 10 minutes to soak and then roast them on a cookie sheet at 350-375 for 10-20 minutes depending upon what your oven is like. I do put a bit of Himilayan pink salt on them before and after roasting...your choice! I confess that I did use a bit of added...
Provided by Gayle Rich-Boxman
Categories Vegetables
Time 1h20m
Number Of Ingredients 8
Steps:
- 1. After separating your spaghetti squash diagonally and taking out all of the seeds, drizzle with olive oil and salt and pepper to taste. Rub it in. For directions on prepping spaghetti squash, I found that taking a good knife, and using a dish towel underneath (for stability), make several cuts lengthwise on both sides but not clear to the end (too tough to cut through) and then separating by hand is recommended. Clean out all of the seeds and mush in the middle, leaving the hardy sides intact.
- 2. Take fresh sprigs of herbs (your choice, but I used fresh thyme and rosemary. Be careful not to use too much rosemary as it will overpower the other flavors) and put them inside the spaghetti squash before you turn it over onto a cookie sheet that is covered with parchment paper.
- 3. Cook for about 40 minutes at 375 or until a knife punctures the skin easily. Don't overcook!
- 4. Take the squash out of the oven and let it sit while you do this next step. Have 4 cloves of garlic chopped to put into a high sided frying pan. I used about 2-3 TBL butter and about a TBL of good olive oil. Heat on medium (depending upon your stovetop). Melt butter and olive oil, toss in garlic and cook just until garlic is lightly sauteed, add freshly squeezed lemon then add squash which you will use a fork to separate into a nice textured "spaghetti-like" quantity and mix well. Add parmesan cheese just until melted and throw in some pine nuts. Toss and serve with more roasted pine nuts!
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SPAGHETTI SQUASH WITH PARMESAN AND PINE NUTS - PILLSBURY
From pillsbury.com
5/5 (2)Category Side DishServings 8Total Time 50 mins
- Using sharp knife, cut squash in half lengthwise. Use spoon to remove seeds. Place squash halves cut sides down on cookie sheet.
- Cool slightly. Using fork, gently remove strands of cooked squash. Measure out 6 cups of the squash, and place in large bowl.
BUTTERNUT SQUASH, PARMESAN AND PINE NUT SPAGHETTI
From deliciousmagazine.co.uk
5/5 (2)Servings 4Cuisine Italian RecipesCategory Spaghetti Recipes
- Cook the butternut squash in a large pan of boiling, salted water for 4-5 minutes, until tender. Remove with a slotted spoon and drain.
- Add the spaghetti to the water and cook according to packet instructions. Drain well, return to the pan and toss with the olive oil and some freshly ground black pepper. Add the squash, sage, pine nuts and parmesan.
- Gently toss together, divide between shallow bowls and top with extra parmesan shavings, to serve.
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