Spaghetti Squash with Pine Nuts
I confess that I did use a bit of added garlic salt at the end before the pine nuts were thrown in. I'm a salt user, please note!
2 lbspaghetti squash
1-2 sprig(s)rosemary and thyme
1/2-1 Tbspolive oil
1-2 tspfresh squeezed lemon juice
1/8-1/4 cfreshly roasted pine nuts
2-3 pinchparmesan cheese
How to Make Spaghetti Squash with Pine Nuts
- 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.
- 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.
- Cook for about 40 minutes at 375 or until a knife punctures the skin easily. Don't overcook!
- 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!