Sauteed Spaghetti Squash with Garlic and Herbs

Name: Sauteed Spaghetti Squash with Garlic and Herbs
Prep time: 15 min
Total time: 1 h
Yield: 9
Ingredients: 1 medium spaghetti squash ( about 3 to 4 lbs); 2 tablespoons olive oil; 1/2 cup onions, finely chopped; 2 cloves garlic, finely chopped; 1/4 cup chopped fresh basil; 1/4 cup chopped fresh cilantro; 1/2 cup shredded Parmesan cheese; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1/4 cup toasted pine nuts

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Kitchen Tested

Sauteed Spaghetti Squash with Garlic and Herbs

Prep 15 min
Total 60 min
Servings 9

By Tablespoon Kitchens

Updated July 17, 2017

Ingredients

medium spaghetti squash ( about 3 to 4 lbs)

tablespoons olive oil

1/2

cup onions, finely chopped

cloves garlic, finely chopped

1/4

cup chopped fresh basil

1/4

cup chopped fresh cilantro

1/2

cup shredded Parmesan cheese

1/2

teaspoon salt

1/4

teaspoon pepper

1/4

cup toasted pine nuts

Steps

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1

Heat oven to 425°F. Cut squash in half; remove seeds and fibers. Place squash cut side down in 13 X 9 inch pan. Carefully pour 2 cups cold water into pan.
2

Bake squash about 40 to 45 minutes or until knife easily penetrates squash. Carefully turn squash over to cool slightly. Scrape inside of squash with fork; place in bowl and keep warm.
3

In 12-inch skillet heat oil over medium heat. Cook and stir onions and garlic about 2 minutes or until onions are tender. Stir in squash, herbs, cheese, salt and pepper; toss until well blended and hot. Serve topped with pine nuts.

Nutrition Information

Nutrition Facts

Serving Size: 1 serving (3/4 cup )

Calories: 140
Calories from Fat: 70

% Daily Value

Total Fat: 8g; 13%
Saturated Fat 2g 11% Trans Fat 0g
Cholesterol: 0mg; 0%
Sodium: 290mg; 12%
Potassium: 230mg; 7%
Total Carbohydrate: 12g; 4%
Dietary Fiber 3g 11% Sugars 6g
Protein: 4g

% Daily Value*:

Vitamin A: 6%; 6%
Vitamin C: 6%; 6%
Calcium: 10%; 10%
Iron: 4%; 4%

Exchanges:

1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;