Spaghetti Squash with Rosemary and WalnutsFrom The Culinary Institute of America's The Diabetes-Friendly Kitchen cookbookby Jennifer Stack, registered dietitian and certified diabetes educator.
Makes 6 Servings
- 1 spaghetti squash, sliced in half lengthwise and seeds removed
- 1/2 cup chopped walnuts
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 1/2 cup chopped red onion
- 1 teaspoon dried rosemary leaves, crushed
- 1/4 cup white wine
- Preheat the oven to 450 degrees F.
- Place the squash halves in a small roasting pan with cut side up. Roast, uncovered, for 1 hour.
- While the squash is roasting, toast the walnuts in the oven for about 10 minutes until golden brown. Check on the walnuts after 5 minutes and watch closely so they do not burn.
- Run the tines of a fork lengthwise through the flesh of the roasted squash to create long strands. Toss the squash strands with the salt and pepper. Hold in the hot oven.
- Heat the olive oil over medium high heat in a heavy sauté pan. Sauté the red onion with the rosemary until soft and translucent. Add the white wine and allow to reduce by half.
- Add the roasted squash and walnuts to the sauté pan with the onions and mix well and serve.
Nutritional Information Per Serving: Calories 118, Protein 2 g, Carbohydrates 9.5 g,
Fiber 2.5 g, Total Fat 9 g, Saturated Fat 1 g, Sodium 113 mg