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.