SPAGHETTI SQUASH WITH BASIL AND PINE NUTS
Portions : 4 - Preparation time : 20 minutes - Cooking time : 45 minutes
Ingredients
- 1-2 spaghetti squash, halved and scooped out seeds
- 2 onions, chopped
- 60 ml (4 tablespoons) olive oil
- 250 ml (1 cup) white wine
- 15 ml (1 tablespoon) honey
- 2 pinches herbes de Provence blend
- 125 ml (½ cup) pine nuts, roasted
- ½ bunch basil, leaves removed
- 125 ml (½ cup) grated Parmesan cheese
- Salt and pepper to taste
Preparation
- Preheat oven, rack in center, to 200°C (400°F).
- On a baking sheet lined with parchment paper or a silicone mat, arrange the squash and bake for 45 minutes.
- Meanwhile, in a hot skillet with a little olive oil, sauté the onions over medium heat for 6 minutes.
- Add the white wine and simmer. Add honey, Provençal herbs, salt and pepper.
- Using a fork, remove the flesh from the squash to make spaghetti.
- Add the pine nuts, basil leaves and squash to the pan. Adjust seasoning.
- Just before serving, sprinkle with Parmesan cheese.
