Spaghetti Squash With Pine Nuts Recipes

SPAGHETTI SQUASH WITH BALSAMIC VEGETABLES AND TOASTED PINE NUTS

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.

SPAGHETTI SQUASH WITH PARMESAN AND PINE NUTS

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.

SPAGHETTI WITH SUN-DRIED TOMATOES & PINE NUTS

Steps:

• Place the sun-dried tomatoes in a heatproof bowl, cover with boiling water, and set aside to soften for about 15 minutes. Meanwhile, bring a large covered pot of salted water to a boil. Add the pasta and cook until al dente.
• While the pasta cooks, in a small pan on low heat or in a microwave-safe bowl, heat the oil and garlic until golden. Set aside. Drain the sun-dried tomatoes, reserving the soaking liquid. Cut the tomatoes into thin strips.
• When the pasta is done, drain it and place in a serving bowl. Add the cooked garlic, sun-dried tomato strips, pine nuts, and parsley. Toss well. Stir in some of the reserved sun-dried tomato soaking liquid to moisten the pasta, if needed. Season with salt and pepper. Serve hot, topped with grated cheese if you like.
• Ingredient Notes
• Add chopped fresh tomatoes, a couple tablespoons of capers or sliced olives, and/or some thinly sliced fresh fennel (sauté it in the oil before adding the garlic).
• Serving & menu ideas
• Have a tossed green salad and enjoy Mocha Sorbet (page 272) for dessert.

PESTO SPAGHETTI SQUASH

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
• Place squash skin side down on prepared baking sheet. Bake until cooked through, about 1 hour. Remove from oven; cool for 10 minutes. Once squash is cool enough to handle, scrape flesh into string-like strands with a fork. Place in a bowl and set aside.
• Melt 1 tablespoon of butter in a large skillet over medium-high heat. Add onion; cook and stir until onion begins to turn translucent. Stir in kale and mushrooms; reduce heat to medium low.
• Stir in squash, remaining 2 tablespoons butter, garlic salt, Italian seasoning, and red pepper flakes; cook for 2 minutes. Remove from stove and place squash mixture in a large bowl.
• Stir olive oil and pesto into the squash mixture. Slowly add grated Parmesan cheese, stirring until evenly mixed.

SPAGHETTI SQUASH WITH TOMATOES & BASIL

Steps:

• Put squash halves cut side down in a 2-quart microwave-safe baking dish.
• Pour in 1/2 cup of water; cover the dish securely with plastic wrap.
• Using a sharp knife, cut four slits in plastic to serve as steams vents.
• Cook in microwave on the high setting for 12 minutes, rotating dish halfway through, until squash is soft when touched.
• Let stand, covered,3 to 5 minutes.
• In a large bowl, toss together all remaining ingredients except pinenuts;set aside.
• While the squash is still warm, use a fork to scrape out the flesh; it will part into spaghetti like strands.
• Add to tomato mixture and toss gently to combine.
• Garnish with toasted pine nuts and slivered basil sprigs, if desired.