Spaghetti Squash ‘Pasta’ with Fresh Herbs

Looking for a wheat and gluten-free pasta alternative? This spaghetti squash with fresh herbs will definitely hit the spot.    Serves 2 Ingredients:
  • 1 medium spaghetti squash
  • 1 tables spoon olive oil
  • 1 clove garlic, minced
  • 1 medium tomato
  • 1 tablespoon fresh basil, minced
  • 1 tablespoon fresh oregano, minced
  • ¼ cup pine nuts
  • ¼ cup grated Parmesan cheese (optional)
  • sea salt
  • pepper
  1. Pre-heat the oven to 375°F.
  2. Pierce the squash in several places with a fork. Microwave whole squash on high for 10 minutes.
  3. Place whole squash on glass baking sheet and roast for 1 hour or until tender.
  4. Let cool for 5 – 10 minutes, cut in half lengthwise and scrape the insides with a fork to remove the long strands of flesh. Transfer to a bowl.
  5. In a skillet, heat 1 tablespoon olive oil over medium heat.
  6. Add garlic and sauté for 1 minute. Add tomatoes and sauté for 1 minute. Turn off heat and add spaghetti squash, basil, oregano and salt. Gently combine ingredients.
  7. Divide between two bowls and top with pine nuts and cheese and salt and pepper to taste.
Source: Mind Body Green

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