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Spaghetti Squash with Parmesan and Pine Nuts

Spaghetti Squash with Parmesan and Pine Nuts
Need a gluten free, primal, and fodmap friendly side dish? Spaghetti Squash with Parmesan and Pine Nuts could be a spectacular recipe to try. This recipe covers 7% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 132 calories, 4g of protein, and 9g of fat each. From preparation to the plate, this recipe takes roughly 50 minutes. Head to the store and pick up butter, basil leaves, salt and pepper, and a few other things to make it today.

Instructions

1
Heat oven to 350F. Line cookie sheet with foil. Set aside.
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CookiesCookies
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Baking SheetBaking Sheet
Aluminum FoilAluminum Foil
OvenOven
2
Using sharp knife, cut squash in half lengthwise. Use spoon to remove seeds.
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SquashSquash
SeedsSeeds
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KnifeKnife
3
Place squash halves cut sides down on cookie sheet.
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CookiesCookies
SquashSquash
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Baking SheetBaking Sheet
4
Bake until knife can be inserted with just a little bit of resistance, about 30 minutes.
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OvenOven
KnifeKnife
5
Cool slightly. Using fork, gently remove strands of cooked squash. Measure out 6 cups of the squash, and place in large bowl.
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SquashSquash
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BowlBowl
6
Cut butter into small cubes, and add to warm squash. Stir in gently to melt butter.
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ButterButter
SquashSquash
7
Add pine nuts, Parmesan cheese, basil and oregano. Season to taste with salt and pepper.
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ParmesanParmesan
Salt And PepperSalt And Pepper
Pine NutsPine Nuts
OreganoOregano
BasilBasil
8
Serve warm.
DifficultyHard
Ready In50 m.
Servings8
Health Score3
Gluten Free
DietsGluten FreePrimal
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