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Spaghetti Squash Haystacks

spaghetti squash

Golden strands of high fiber, beta carotene and vitamin C-rich squash make a great substitute for wheat pasta and an interesting salad or appetizer as is demonstrated in this flavorful combination. 


1 small to medium spaghetti squash, roasted

1 tablespoon olive oil

1 tablespoon butter

¼ cup onion, thinly sliced

1 tablespoon garlic, chopped

¼ cup dried tomatoes, julienne

¼ cup black olives, pitted and sliced

2 tablespoons fresh Basil, cut in ribbons

Salt and freshly ground black pepper

1 tablespoon pine nuts, toasted

1 tablespoon Parmesan cheese, shaved



–  Place squash in a microwave oven for 5 minutes to soften the shell

–  Remove from microwave and cut squash in half, lengthwise

–  Place cut side down on a baking sheet and place in 350 degree oven for 30-50 minutes or until semi soft

–  Remove from oven and cool, Use a fork to Scrape squash away from the shell

–  Loosen strands and spread on a baking sheet, cool quickly in the refrigerator

–  Heat oil and butter in a medium skill and sauté onion and garlic until soft

–  Pour onion mix over squash and add remaining ingredients, gently toss with your fingers to incorporate ingredients

–  Warm to room temperature before serving

To serve: loosely pack a one-up measuring cup with squash and invert onto a heated serving plate.  Garnish with Parmesan cheese and a small leaf of basil. Also nice served with roasted red pepper dressing.


Serves 8

Calories: 90

Fat Grams: 6

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