Rosemary –Parmesan Pasta and Spaghetti Squash


Prep Time

45-60 minutes

Prep Notes

Spaghetti Squash is a delicious and low-calories alternative to pasta.  In this dish, it is combined with pasta which cuts the calories per serving, but increases nutrition and fiber!! 

Cooking Time

45 minutes

Yields

4

Ingredients

1 small spaghetti squash (1.5-2#)

4 oz whole-grain thin spaghetti or angel hair pasta

½ cup chopped walnuts

2 T. EVOO

¼ cup plain or whole-wheat dry breadcrumbs

3 cloves garlic, minced

1 T. chopped fresh rosemary

¼ cup grated Parmesan Cheese

Directions

  • Preheat oven to 375
  • Pierce squash in several places with knife.  Microwave 3 minutes on high power to soften. Slice off stem and blossom ends and stand squash upright.  Cut straight down length of squash.  Remove seeds with a spoon.  Place squash cut side down on rimmed baking sheet and add 1½ cups water to cover baking sheet surface.   Bake for 30 minutes or until squash yields when pressed. 
  • Cool squash 10 minutes cut side up.  Scrape with a fork to release strands.  Transfer to a large bowl. 
  • Cook pasta according to package directions.  Drain, and add to squash strands, mixing with two forks. 
  • Toast walnuts in small skillet over medium heat for 5 minutes or until browned and fragrant.  Set aside.
  • Wipe out skillet.  Then heat oil in skillet over medium heat.  Add breadcrumbs and cook for 1 minute.  Add garlic, rosemary and sauté 2 minutes more.  Add breadcrumbs to squash mixture and toss to combine.  Serve sprinkled with walnuts and cheese.

Notes

Per 1 ¼ cup serving:  309 calories, 10g–protein, 16g-total fat (3g sat fat), 37g-carb, 4mg-cholesterol, 6g-fiber

Credit

Vegetarian Times Magazine