Herbed Spaghetti Squash

by Cate
(Tamarac, Florida)


(Because it looks so colorful)

1 Spaghetti squash cooked using basic method above.
3/4 cup Parmesan cheese
1/2 C Toasted Pine Nuts
(Toast nuts in saute pan on top of the stove over a medium heat, stir nuts until they are golden. Remove nuts, set aside to cool).

1 med zucchini that has the seed core removed
1 med red onion
1/2 yellow or red pepper
4 cloves of garlic

salt, pepper

1/2 cup olive oil

Using the same saute pan, heat oil, then add the diced ingredients, salt and pepper. Cook vegetables to a nice crispiness, set aside.
As soon as the squash has completed cooking, cut it in half. Scoop out seeds, then gently scoop squash strands into pan with vegetables.

Add Parmesan cheese and gently stir.
Use as a side dish, main course, cold salad.

Serve hot, warm or as a cold salad on top of greens.

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