Spaghetti Squash
INGREDIENTS:
1 medium spaghetti squash
2 tsp olive oil
1 small onion
1 large shallot
2 garlic cloves
¼ cup pine nuts
2 Tbsp parmesan or romano cheese (Leave out for Vegan)
*Use low-fat cheese to reduce fat
1 tbsp sage
¼ tsp crushed red pepper flakes
INSTRUCTIONS:
Preheat oven to 375F. Place whole spaghetti squash on a baking sheet lined with foil. Poke 8-10 times on top. Bake 40-60 minutes until slightly softened.
Meanwhile, chop onion into very fine pieces. Mince the shallot and garlic.
Heat olive oil in a skillet over medium heat. Add onion, shallot, and garlic and cook for 4 minutes, stirring often. Add in pine nuts and cook for 2 more minutes until lightly browned. Take off heat.
When the squash is done, cut down the middle, long way. Scrape out the seeds. Rake the pasta with a fork so that the squash comes out looking like spaghetti noodles.
Add the spaghetti squash to a large bowl. Add in onion mixture. Add cheese, sage, and red pepper flakes. Toss together until well mixed and serve.
NUTRITION INFO (4 servings):
Calories: 95 Total Fat: 6 g Carbohydrate: 9 g Protein: 2 g Sodium: 35 mg
