Classic Vegetarian Dish
Spaghetti Squash Pasta with Pine Nuts
(1 vote)
(1 vote)
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Healthy, because
Even smarter
This delicious dish has way less calories and fat than normal pasta thanks to the spaghetti squash substitute.
This recipe is delicious topped with a little pesto sauce, which also adds color.
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 spaghetti Squash (about 24 oz)
- olive oil
- 16 ozs Asparagus (sliced)
- ½ unwaxed lemon (juice and finely grated zest)
- 1 clove garlic cloves
- salt
- peppers
- 1 cup grated vegan cheese
- 3 Tbsps toasted Pine nuts
Preparation steps
1.
Heat the oven to 375°F.
2.
Cut the squash in half, scrape out the seeds, and brush with olive oil. Place cut side down on a baking tray and cook in the oven for 35 minutes.
3.
Add the asparagus to the tray and tuck the glove of garlic underneath one of the squash halves. Return to the oven and cook for a further 10 minutes, until the asparagus and squash are tender.
4.
Pull a fork through the squash flesh to separate and remove the strands from the shell. Put into a bowl and add the lemon zest and juice. Squeeze the garlic into the squash and mix well. Season to taste with salt and pepper.
5.
Put onto a warm serving plate and sprinkle with the cheese and pine nuts.
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