Spaghetti Squash With Pine Nuts Recipes

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

Ingredients

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 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

Ingredients

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

SPAGHETTI SQUASH WITH TOMATOES & BASIL

Spaghetti Squash with Tomatoes & Basil image

Make and share this Spaghetti Squash with Tomatoes & Basil recipe from Food.com.

Provided by princess7

Categories Spaghetti

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 lbs spaghetti squash, halved lengthwise and seeded
2 cups thinly sliced cherry tomatoes
1/2 cup shredded fresh basil leaf, plus additional sprigs for garnish
1/4 cup crumbled feta or 1/4 cup goat cheese
2 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/2 cup toasted pine nuts

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.

Nutrition Facts : Calories 286.9, Fat 21.8, SaturatedFat 3.5, Cholesterol 8.3, Sodium 438.7, Carbohydrate 22.2, Fiber 1.9, Sugar 3, Protein 6

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