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Spaghetti Squash "Pasta" With Fresh Herbs

Author:

Dawna Stone

March 18, 2015

By Dawna Stone

mbg Contributor

Dawna Stone is the author of seven books, a business owner, certified health coach, motivational speaker, and creator of the 5-Day Detox and the 14-Day Clean-Eating Program.

March 18, 2015

Looking for a wheat- and gluten-free pasta alternative? This spaghetti squash with fresh herbs will definitely hit the spot.

Spaghetti Squash "Pasta" With Fresh Herbs

Serves 2

Ingredients

1 medium spaghetti squash
1 tables spoon olive oil
1 clove garlic, minced
1 medium tomato
1 tablespoon fresh basil, minced
1 tablespoon fresh oregano, minced
¼ cup pine nuts
¼ cup grated Parmesan cheese (optional)
sea salt
pepper

Preparation

Pre-heat the oven to 375°F.
Pierce the squash in several places with a fork. Microwave whole squash on high for 10 minutes.
Place whole squash on glass baking sheet and roast for 1 hour or until tender.
Let cool for 5 – 10 minutes, cut in half lengthwise and scrape the insides with a fork to remove the long strands of flesh. Transfer to a bowl.
In a skillet, heat 1 tablespoon olive oil over medium heat.
Add garlic and sauté for 1 minute. Add tomatoes and sauté for 1 minute. Turn off heat and add spaghetti squash, basil, oregano and salt. Gently combine ingredients.
Divide between two bowls and top with pine nuts and cheese and salt and pepper to taste.

Photo courtesy of the author