Garlic Spaghetti Squash with herbs Ingredients •1 medium spaghetti squash, halved and seeded •kosher salt •2 cloves garlic, minced •2 teaspoons white wine vinegar •¼ cup minced fresh parsley •2 tablespoons minced fresh basil (sage is also yummy) •¾ cup shredded Gruyère cheese (optional off program) •½ cup pine nuts, toasted •black pepper Instructions 1.Preheat the oven to 375 degrees. Sprinkle squash with salt. Place the cut side down on a rimmed baking sheet and roast for 25 minutes, until fork tender. Let cool about 10 minutes, then scrape the insides with a fork to pull the strands away from the skin. (At this point I put the strands in a colander, pressed them with a paper towel, and let them rest while I prepped the other ingredients - mine were really really heavy and watery, so this helped get some of the excess moisture out.) 2.Take a large skillet add few drops water and garlic... cook for 1½ minutes, until fragrant. Stir in spaghetti squash, vinegar, herbs, and ¼ teaspoon salt. Cook for about 2 minutes to heat through. Remove from heat and stir in Gruyère cheese, then top with pine nuts. Taste and add salt or pepper if desired. Those on Global Weight Loss Program can add in Roasted red pepper and celery for crunch instead of cheese and nuts.
Posted on: Sat, 01 Nov 2014 13:48:05 +0000
Trending Topics
Recently Viewed Topics
© 2015