Sauteed Spaghetti Squash (12.18.14)

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  • 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