Take Back the Kitchen with Alma Schneider

Take Back the Kitchen Spaghetti Squash with Parmesan and Pecans.jpg
Spaghetti Squash with Parmesan and Pecans
If you are new to spaghetti squash, it’s in season right now and is a great alternative to pasta. I had an abundance of the squash from my local CSA (community supported agriculture) and created the following recipe with just a few staples I had in the house. You can add any sauce you like but this one is simple and flavorful. Enjoy!

One medium sized spaghetti squash
1/3 cup chopped, toasted pecans
1/4 cup grated Parmesan
1-2 tsp olive oil
salt and fresh ground black pepper

Pre-heat oven to 350 degrees.
Take the spaghetti squash and cut in half lengthwise. Remove the seeds with a spoon.
Bake for about 30 minutes or until tender and let cool. You can aso microwave for about 6-8 minutes.
Scrape the inside flesh out with a fork and set aside. It should be about 3 cups of flesh.
In a medium sized frying pan, heat up the olive oil and saute the squash until heated through, about 5 minutes.
Add salt and pepper to taste and top with pecans. Sprinkle with grated parmesan and serve.
For more great recipes from Alma Schneider, visit her at Take Back the Kitchen.