Spaghetti Squash with Pis­ta­chios & Sage

EatingWell - - NOSH | EAT MORE VEG! -

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.

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