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Spaghetti Squash with Rosemary and Walnuts

From The Culinary Institute of America's The Diabetes-Friendly Kitchen cookbookby Jennifer Stack, registered dietitian and certified diabetes educator.
Spaghetti Squash with Rosemary and Walnuts, a diabetes friendly recipe by The Culinary Institute of America

Ingredients

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

Directions

  1. Preheat the oven to 450 degrees F.
  2. Place the squash halves in a small roasting pan with cut side up. Roast, uncovered, for 1 hour.
  3. 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.
  4. 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.
  5. 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.
  6. 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

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