Spaghetti Squash with Pistachios & Sage
ACTIVE: 30 min TOTAL: 30 min
No microwave? Bake squash halves cut-side down at 400°F until tender, 40 to 50 minutes.
1 21/2- to 3-pound spaghetti squash, halved lengthwise and seeded
2/3 cup unsalted shelled pistachios
3 tablespoons packed light brown sugar
2 tablespoons butter, cut into 8 pieces
1 tablespoon chopped fresh sage
1/2 teaspoon salt, divided
1 tablespoon extra-virgin olive oil
1. Place squash cut-side down in a microwavesafe dish; add 2 tablespoons water. Microwave, uncovered, on High until tender, 10 to 15 minutes.
2. Meanwhile, position rack in upper third of oven; preheat broiler to High.
3. Pulse pistachios in a mini food processor until coarsely chopped. Add brown sugar, butter, sage and ¼ teaspoon salt and pulse until the mixture starts to clump.
4. Cut each squash half into 4 pieces and place on a baking sheet. Brush the squash with oil, sprinkle with the remaining ¼ teaspoon salt and top with the pistachio mixture. Broil, turning the pan from back to front halfway through, until the topping is browned, 2 to 3 minutes.
SERVES 8: 1 piece each
CAL 152 / FAT 10G (SAT 3G) / CHOL 8MG / CARBS 16G / TOTAL SUGARS 9G (ADDED 5G) / PROTEIN 3G / FIBER 3G / SODIUM 169MG / POTASSIUM 253MG.