The Olive Bin

Garlic & Herb Spaghetti Squash

Preheat oven to 350 degrees F. Halve squash lengthwise; remove and discard seeds. Place squash halves, cut sides down, in a large baking dish. Using a fork, prick the skin all over. Bake, uncovered, for 30 to 40 minutes or until tender. Using a fork, scrape sides of shell to remove the squash pulp. Cover and keep warm. In large skillet, heat olive oils over medium heat for 1 to 2 minutes. Cook garlic in oils until tender. Stir in thyme, parsley, and lemon juice. Add shredded squash and toasted pine nuts, tossing mixture constantly until heated through. Serve immediately.
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Ingredients

Number Of Servings: 6

1 medium spaghetti squash (2 1/2 to 3 lbs)
1 1/2 T of The Olive Bin's Butter Olive Oil
2 T of The Olive Bin's Milanese Gremolata Olive Oil
2 cloves garlic, minced
2 T fresh thyme, chopped
2 T fresh Italian parsley, chopped
1 T lemon juice
1/4 C toasted pine nuts

Directions

  1. Preheat oven to 350 degrees F. Halve squash lengthwise; remove and discard seeds. Place squash halves, cut sides down, in a large baking dish. Using a fork, prick the skin all over. Bake, uncovered, for 30 to 40 minutes or until tender. Using a fork, scrape sides of shell to remove the squash pulp. Cover and keep warm.
  2. In large skillet, heat olive oils over medium heat for 1 to 2 minutes. Cook garlic in oils until tender. Stir in thyme, parsley, and lemon juice. Add shredded squash and toasted pine nuts, tossing mixture constantly until heated through. Serve immediately.

Additional Info

Adapted from Hy-Vee "seasons" recipe

Associated Products

Garlic & Butter Olive Oil In-House Blend
Milanese Gremolata Olive Oil