Garlic Spaghetti Squash with Herbs

Type:

Vegetables

Prep time:

Minutes

Cooking time:

Minutes

Yield:

People

Ingredients:

1 medium spaghetti squash, halved and seeded

olive oil

sea salt

2 cloves garlic, minced

2 teaspoons white wine vinegar or apple cider vinegar

¼ cup minced fresh parsley

2 tablespoons minced fresh basil (sage is also yummy)

½ cup nutritional yeast

½ cup pine nuts, toasted*

black pepper

Directions:

1. Preheat the oven to 375 degrees. Rub squash with a little bit of olive oil and sprinkle with salt. Place the cut side down on a rimmed baking sheet and roast for 30 minutes, or until fork tender. Let cool about 10 minutes, then scrape the insides with a fork to pull the strands away from the skin.

spaghetti_squash_pine_nuts.png

2. In a large skillet, heat 2½ tablespoons olive oil over medium heat. Add garlic and 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 nutritional yeast, then top with toasted pine nuts. Taste and add salt or pepper if desired.

Notes:

This can be served as a side dish. But, I also love this as a main dish - just add a few more veggies to bulk it up if you want to: steamed broccli or spinach will go well.

*How to toast pine nuts: put the pine nuts in a very hot, oiled pan - turn off the heat and continualy toss or stir until the pine nuts are golden brown.