Sauteed Spaghetti Squash (12.18.14)
- 1 medium spaghetti squash (3 to 4 lbs.)
- 2 tablespoons olive oil
- 1/2 cup onions, chopped
- 2 cloves garlic, chopped
- 1/2 teaspoon dried basil
- 1/4 cup fresh cilantro, chopped
- 1/4 cup pecans, walnuts or pine nuts, toasted
- No Salt Seasoning and Pepper, to taste
Preheat oven to 425 degrees F.
Cut squash in half; remove seeds and fibers. Place squash on a baking sheet and bake for 40 to 45 minutes or until soft. Let squash cool slightly. Scrape inside of squash with fork; place in bowl and keep warm.
In a large skillet, heat oil over medium heat. Saute onions and garlic with no salt seasoning and pepper for about 3-4 minutes or until onions are tender. Stir in squash and basil, additional no salt seasoning and pepper; toss until well blended. Cook for 1-2 minutes. Serve with cilantro and nuts on top.
Sponsor: Intermountain Medical Center Heart Institute