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Spaghetti Squash with Pine Nuts and Parmesean
Nb persons: 7
Yield:
Preparation time:
Total time:
Source: Kristy
1 (3.5 lbs) medium | spaghetti squash |
2 tbs | olive oil |
Salt | |
pepper to taste | |
2 cloves | garlic, minced |
½ cup | grated Parmigiano-Reggiano cheese |
1/3 cup | pine nuts, toasted |
1/3 cup | fresh parsley leaves, chopped |
2 Tbs | chopped fresh oregano, plus leaves for garnish |
Preheat oven to 350°. Cut squash in half and scoop out seeds. Brush cut sides of squash with a little of the olive oil and sprinkle with salt and pepper. Bake squash cut-side down on a sheet pan until it's easy to prick with a fork, about 40 minutes.
Warm remaining olive oil with garlic in a large skillet until garlic becomes fragrant. With a spoon, scoop the cooked sqaush strands into the skillet. Toss well with Parmesan, pine nuts, parsley and oregano. Garnish with remaining oregano and serve.
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