Best Spaghetti Squash With Pine Nuts Recipes

PARMESAN ZUCCHINI AND SPAGHETTI SQUASH 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 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 olive oil in a large skillet on medium-high heat. Add sliced zucchini and minced garlic and saute for about 3 minutes, stirring, on medium heat, uncovered. Season with salt, stir, and continue cooking for another 3-4 minutes, covered, occasionally stirring, until zucchini softens and browns a bit. We are cooking it covered to preserve the juices. Note: Depending on the size of your skillet, you might have to cook zucchini in 2 separate batches.
• Add spaghetti squash to the skillet with zucchini and mix to combine, on low heat.
• Add freshly shredded Parmesan cheese into 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 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.

SPAGHETTI SQUASH WITH PINE NUTS

Steps:

• 1. 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.
• 2. 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.
• 3. Cook for about 40 minutes at 375 or until a knife punctures the skin easily. Don't overcook!
• 4. 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!