Spaghetti Squash With Basil Vinaigrette
This flavorful spaghetti squash recipe is a delightful and healthy alternative to traditional pasta dishes. With a perfect blend of textures and a zesty kick from red pepper flakes, every bite is a perfect balance of flavors. Drizzled with a refreshing basil vinaigrette and topped with nutty parmesan and crunchy pine nuts, this dish is a celebration of delicious simplicity.
— Constant Cookbook
Ingredients
- 1 medium spaghetti squash (2 to 3 pounds)
- 2 tablespoons olive oil
- kosher salt and freshly cracked black pepper
- 1 teaspoon red pepper flakes
- 1 recipe Basil Vinaigrette
- shaved parmesan
- toasted pine nuts
Instructions
- Preheat the oven to 400°F
- Slice the squash in half: Use a chef's knife to cut the spaghetti squash lengthwise from stem to tail. Scoop out the seeds. Place the squash on a roasting pan, cut side up and drizzle with olive oil, salt, pepper and red pepper flakes.
- Cook the squash for 45-50 minutes until fork tender.
- When done, the squash should be easily pierced a fork all the way through the skin. If it's still not tender, put the squash back in the oven for another 15 to 20 minutes.
- Using a fork, scrape out the spaghetti like strands of squash. Transfer the strands to a large bowl and serve with the basil vinaigrette on top along with shaved parmesan, salt, pepper and pine nuts.
Nutrition
- Calories: 208 kcal
- Carbohydrate Content: 17 g
- Protein Content: 2 g
- Fat Content: 16 g
- Saturated Fat Content: 3 g
- Sodium Content: 50 mg
- Fiber Content: 4 g
- Sugar Content: 7 g
- Unsaturated Fat Content: 13 g
- Serving Size: 1 serving
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