Spaghetti Squash With Pine Nuts Food

SPAGHETTI SQUASH WITH PARMESAN AND PINE NUTS

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.

PARMESAN SPAGHETTI SQUASH, SPINACH, AND BACON WITH PINE NUTS

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.

SPAGHETTI SQUASH WITH BALSAMIC VEGETABLES AND TOASTED PINE NUTS

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.

SPAGHETTI SQUASH WITH TOMATOES & BASIL

Steps:

• Put squash halves cut side down in a 2-quart microwave-safe baking dish.
• Pour in 1/2 cup of water; cover the dish securely with plastic wrap.
• Using a sharp knife, cut four slits in plastic to serve as steams vents.
• Cook in microwave on the high setting for 12 minutes, rotating dish halfway through, until squash is soft when touched.
• Let stand, covered,3 to 5 minutes.
• In a large bowl, toss together all remaining ingredients except pinenuts;set aside.
• While the squash is still warm, use a fork to scrape out the flesh; it will part into spaghetti like strands.
• Add to tomato mixture and toss gently to combine.
• Garnish with toasted pine nuts and slivered basil sprigs, if desired.