Spaghetti Squash With Balsamic Vegetables And Toasted Pine Nuts Recipes

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SPAGHETTI SQUASH WITH PINE NUTS

I like to roast my own pine nuts. What I do is put them in water for less than 10 minutes to soak and then roast them on a cookie sheet at 350-375 for 10-20 minutes depending upon what your oven is like. I do put a bit of Himilayan pink salt on them before and after roasting...your choice! I confess that I did use a bit of added...

Provided by Gayle Rich-Boxman

Categories     Vegetables

Time 1h20m

Number Of Ingredients 8



Spaghetti Squash with Pine Nuts image

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!

2 lb spaghetti squash
1-2 sprig(s) rosemary and thyme
1/2-1 Tbsp olive oil
1-2 tsp fresh squeezed lemon juice
1/8-1/4 c freshly roasted pine nuts
1-3 Tbsp butter
4 garlic cloves
2-3 pinch parmesan cheese

SPAGHETTI SQUASH WITH PARMESAN AND PINE NUTS

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



Spaghetti Squash with Parmesan and Pine Nuts image

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

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

ROASTED VEGETABLES WITH SPAGHETTI SQUASH

This is a great fall dish. Roasted veggies sit on a bed of spaghetti squash and are topped with a little melted cheese. Note: vegetables can easily be substituted. I have made this many times with whatever is on hand. However, when I can, I try to use mostly root vegetables in yellow and orange colors.

Provided by Gila

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 1h45m

Yield 8

Number Of Ingredients 11



Roasted Vegetables with Spaghetti Squash image

Steps:

  • Preheat oven to 400 degrees F (205 degrees C). Coat a large baking sheet with cooking spray.
  • Place spaghetti squash and acorn squash, cut sides down, on baking sheet. Place sweet potato on baking sheet.
  • Bake until squash and sweet potato are tender when pierced by a fork, about 45 minutes.
  • Turn oven down to 350 degrees (170 degrees C). Coat a 9x13 baking dish with cooking spray.
  • Scrape strands from the spaghetti squash and place into prepared pan in an even layer.
  • Cut sweet potato into bite-size chunks; place into a large bowl. Scoop bite-size chunks of flesh from the acorn squash; add to bowl. Stir baby carrots, diced onion, honey, cinnamon, salt, and black pepper into squash mixture and mix well. Transfer squash mixture to the baking pan and spread evenly over spaghetti squash. Sprinkle Cheddar cheese over the top.
  • Bake at 350 degrees until cheese is bubbly and brown, about 45 minutes.

Nutrition Facts : Calories 229.7 calories, Carbohydrate 49.5 g, Cholesterol 6 mg, Fat 3.4 g, Fiber 4.8 g, Protein 5 g, SaturatedFat 1.5 g, Sodium 148.2 mg, Sugar 16.1 g

cooking spray
1 large spaghetti squash, halved and seeded
1 acorn squash, halved and seeded
1 large sweet potato
3 cups baby carrots
1 onion, diced
¼ cup honey
1 teaspoon ground cinnamon
1 pinch salt
1 pinch ground black pepper
⅓ cup shredded Cheddar cheese

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