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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Prep 15 min
Total 60 min
Ingredients 10
Servings 9

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Cook spaghetti squash with garlic and herbs for a flavorful dish.

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

Directions

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

140 Calories, 8g Total Fat, 4g Protein, 12g Total Carbohydrate, 6g Sugars

Nutrition Facts

Serving Size: 1 serving (3/4 cup )

Calories: 140

Calories from Fat: 70

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;