Ingredients:
- 1 spaghetti squash (about 3 pounds)
- ¼ cup pine nuts
- 1½ Tablespoons olive oil
- 4 cloves garlic, minced
- 1 tsp. red pepper flakes (more to taste)
Instructions:
- Preheat the oven to 350 degrees
- Slice squash in half, pierce the skin with a fork a few times and place face down on an oiled baking sheet. Bake for 30 minutes. The strands should be cooked but still al dente.
- Roast the pine nuts in the same oven while you are baking the squash: Take a small baking dish and spread out the pine nuts in one layer. Roast for 7 to 10 minutes.
- In a small skillet, heat the olive oil over medium heat. Add the minced garlic and cook, stirring, for 2 minutes. Add the red pepper flakes.
- Remove the squash from the oven and let cool for 5 minutes. While still hot, spoon the squash out of the shell and mix with garlic oil in a serving dish. Sprinkle pine nuts on top.
*Adapted from Natural Health Magazine – http://www.naturalhealthmag.com
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