Spaghetti Squash With Balsamic Vegetables And Toasted Pine Nuts Recipes

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SPAGHETTI SQUASH WITH BALSAMIC VEGETABLES AND TOASTED PINE NUTS



Spaghetti Squash with Balsamic Vegetables and Toasted Pine Nuts image

The veggies can be prepped while the squash is in the microwave, so I can have a satisfying low-carb and low-fat meal on the table in about half an hour. -Deanna McDonald, Grand Rapids, Michigan

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 14

1 medium spaghetti squash (about 4 pounds)
1 cup chopped carrots
1 small red onion, halved and sliced
1 tablespoon olive oil
4 garlic cloves, minced
1 can (15-1/2 ounces) great northern beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, drained
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and halved
1 medium zucchini, chopped
3 tablespoons balsamic vinegar
2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup pine nuts, toasted

Steps:

  • Cut squash in half lengthwise; discard seeds. Place squash cut side down on a microwave-safe plate. Microwave, uncovered, on high until tender, 15-18 minutes., Meanwhile, in a large nonstick skillet, saute carrots and onion in oil until tender. Add garlic; cook 1 minute. Stir in beans, tomatoes, artichokes, zucchini, vinegar, thyme, salt and pepper. Cook and stir over medium heat until heated through, 8-10 minutes., When squash is cool enough to handle, use a fork to separate strands. Serve with bean mixture. Sprinkle with nuts.

Nutrition Facts : Calories 275 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 510mg sodium, Carbohydrate 41g carbohydrate (6g sugars, Fiber 10g fiber), Protein 11g protein. Diabetic Exchanges

SPAGHETTI SQUASH WITH PINE NUTS, SAGE, AND ROMANO



Spaghetti Squash with Pine Nuts, Sage, and Romano image

This is a great vegetarian main course or a perfect side dish to any meat. I guarantee you will not have any leftovers!

Provided by Sarah Stephan

Categories     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Spaghetti Squash

Time 1h

Yield 4

Number Of Ingredients 6

1 spaghetti squash, halved lengthwise and seeded
¼ cup toasted pine nuts
¼ cup grated Pecorino Romano cheese
2 tablespoons chopped fresh sage
2 teaspoons butter, melted
salt and pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place the squash, cut side down, in a large baking dish.
  • Bake the squash in the preheated oven for 50 minutes.
  • Scrape flesh of squash from the rind using a fork and place in a bowl. Add the pine nuts, cheese, sage, butter, salt, and pepper; toss to combine. Serve immediately.

Nutrition Facts : Calories 150.3 calories, Carbohydrate 13.7 g, Cholesterol 13.1 mg, Fat 9.4 g, Fiber 0.4 g, Protein 5.6 g, SaturatedFat 3.4 g, Sodium 133.8 mg, Sugar 0.3 g

SPAGHETTI SQUASH WITH PARMESAN AND HERBS



Spaghetti Squash with Parmesan and Herbs image

Simple yet flavorful, this spaghetti squash with Parmesan and herbs is a perfect side dish or a great base for a topping such as marinara sauce.

Provided by Rachel Gurk

Categories     Sides & Vegetables

Time 10m

Number Of Ingredients 6

1 large spaghetti squash, cooked and strands pulled away from skin and apart
1 tablespoon butter or ghee, melted
1/2 cup grated parmesan cheese
1/4 cup fresh minced herbs (I recommend a combination of parsley and basil)
1/4 teaspoon cracked black pepper
1/4 teaspoon kosher salt

Steps:

  • In a large mixing or serving bowl, combine squash, butter, cheese, herbs, pepper and salt.
  • Stir to combine, serve immediately.

Nutrition Facts : ServingSize 1 Cup, Calories 157 kcal, Carbohydrate 2 g, Protein 13 g, Fat 11 g, SaturatedFat 7 g, Cholesterol 29 mg

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