Spaghetti Squash With Parmesan And Pine Nuts Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400��F (200��C) and line a baking sheet with parchment paper.
• STEP 2.Cut the spaghetti squash in half lengthwise and scoop out the seeds.
• STEP 3.Drizzle the cut sides of the squash with olive oil and season with salt and pepper.
• STEP 4.Place the squash halves cut side down on the prepared baking sheet.
• STEP 5.Roast for 40-50 minutes, or until the squash is tender and the strands easily separate with a fork.
• STEP 6.Remove the squash from the oven and let it cool slightly.
• STEP 7.Using a fork, scrape the flesh of the squash to create spaghetti-like strands.
• STEP 8.In a skillet, heat olive oil over medium heat and saut�� garlic until fragrant.
• STEP 9.Add the spaghetti squash strands to the skillet and toss to coat with the garlic oil.
• STEP 10.Stir in Parmesan cheese, pine nuts, and fresh herbs.
• STEP 11.Cook for an additional 2-3 minutes, or until the cheese is melted and the ingredients are well combined.
• STEP 12.Serve hot as a side dish or add grilled chicken or shrimp for a complete meal.

Cooking Tips

• To make cutting the spaghetti squash easier, pierce it with a fork and microwave it for 2-3 minutes before cutting.
• For added flavor, sprinkle red pepper flakes or dried herbs, such as oregano or basil, on top of the dish before serving.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Serve the Spaghetti Squash with Parmesan and Pine Nuts hot as a side dish or add grilled chicken or shrimp for a complete meal.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the dish in a skillet or microwave until heated through.