Spaghetti Squash With Pine Nuts Sage And Romano Food

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SPAGHETTI SQUASH WITH PARMESAN AND PINE NUTS



Spaghetti Squash with Parmesan and Pine Nuts image

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

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

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 SQUASH WITH PINE NUTS, SAGE, AND ROMANO



Spaghetti Squash with Pine Nuts, Sage, and Romano image

This is a great vegetarian main course or a perfect side dish to any meat. I guarantee you will not have any leftovers!

Provided by Sarah Stephan

Categories     Spaghetti Squash Recipes

Time 1h

Yield 4

Number Of Ingredients 6

1 spaghetti squash, halved lengthwise and seeded
¼ cup toasted pine nuts
¼ cup grated Pecorino Romano cheese
2 tablespoons chopped fresh sage
2 teaspoons butter, melted
salt and pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place the squash, cut side down, in a large baking dish.
  • Bake the squash in the preheated oven for 50 minutes.
  • Scrape flesh of squash from the rind using a fork and place in a bowl. Add the pine nuts, cheese, sage, butter, salt, and pepper; toss to combine. Serve immediately.

Nutrition Facts : Calories 150.3 calories, Carbohydrate 13.7 g, Cholesterol 13.1 mg, Fat 9.4 g, Fiber 0.4 g, Protein 5.6 g, SaturatedFat 3.4 g, Sodium 133.8 mg, Sugar 0.3 g

SPAGHETTI SQUASH WITH BALSAMIC VEGETABLES AND TOASTED PINE NUTS



Spaghetti Squash with Balsamic Vegetables and Toasted Pine Nuts image

The veggies can be prepped while the squash is in the microwave, so I can have a satisfying low-carb and low-fat meal on the table in about half an hour. -Deanna McDonald, Grand Rapids, Michigan

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 14

1 medium spaghetti squash (about 4 pounds)
1 cup chopped carrots
1 small red onion, halved and sliced
1 tablespoon olive oil
4 garlic cloves, minced
1 can (15-1/2 ounces) great northern beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, drained
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and halved
1 medium zucchini, chopped
3 tablespoons balsamic vinegar
2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup pine nuts, toasted

Steps:

  • Cut squash in half lengthwise; discard seeds. Place squash cut side down on a microwave-safe plate. Microwave, uncovered, on high until tender, 15-18 minutes., Meanwhile, in a large nonstick skillet, saute carrots and onion in oil until tender. Add garlic; cook 1 minute. Stir in beans, tomatoes, artichokes, zucchini, vinegar, thyme, salt and pepper. Cook and stir over medium heat until heated through, 8-10 minutes., When squash is cool enough to handle, use a fork to separate strands. Serve with bean mixture. Sprinkle with nuts.

Nutrition Facts : Calories 275 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 510mg sodium, Carbohydrate 41g carbohydrate (6g sugars, Fiber 10g fiber), Protein 11g protein. Diabetic Exchanges

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