Recipe
Garlic and Herb Spaghetti Squash
Really tasty low carb + gluten free Garlic + Herb Spaghetti Squash recipe that is so easy to make and filling!! I love how light and flavorful it is!
Prep: 15 minsCook: 45 minsTotal: 1 hour
Ingredients
- 1 large spaghetti squash
- 1 tablespoon extra virgin olive oil
- sprinkle sea salt
- 2 cloves garlic, minced
- 1 tablespoon extra virgin olive oil
- 2 tablespoons white wine vinegar
- 1 tablespoon agave nectar
- 1/4 cup parsley, chopped
- 2 tablespoons sage, chopped
- 1 cup Gruyere cheese, shredded
- 1/4 cup pine nuts, toasted
Instructions
- Preheat oven to 400F.
- Cut the ends off the spaghetti squash and then cut in half lengthwise. Scoop our the seeds and discard.
- Brush with olive oil on the insides of the spaghetti squash and sprinkle with salt.
- Place flat side down on a lined baking sheet and cook for 35 – 40 minutes.
- Flip so the flat side is facing up and roast for another 10 minutes.
- While the spaghetti squash is roasting, prep your other ingredients.
- Combine the extra virgin olive oil, white wine vinegar, agave, and minced garlic cloves in a jar with a lid and shake.
- When the squash is done, use a fork to loosen up the spaghetti squash strands from the outer shell.
- Drizzle the dressing into the squash.
- Divide the cheese and herbs between the center of the squash halves.
- Top with toasted pine nuts.
Nutrition Info:
- Serving Size: 2
- Calories: 486
- Sugar: 3g
- Sodium: 266mg
- Fat: 43g
- Saturated Fat: 13g
- Unsaturated Fat: 26g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 19g
- Cholesterol: 59mg
Find it online: https://thetoastedpinenut.com/garlic-herb-spaghetti-squash/