February 5, 2013

Lemon Spaghetti Squash with Pine Nuts and Feta

The SEA SALT Uncategorized 1 Comment

My husband said not to do another post on spaghetti squash (“it’s too soon!”), so I am posting out of rebellion (“I’m an independent woman!”) and because I have leftover spaghetti squash from my recipe for Roasted Veggies and Chicken Sausage Over Spaghetti Squash.  I don’t always love squash. Oftentimes it can taste like a basement (or to Californians, a garage? We don’t have basements), and have little texture. I think you will find this take on spaghetti squash very flavorful and fresh, and a “go-to” recipe for a healthy side.

I like to buy my pine nuts in bulk and keep them in the freezer (they are a fatty nut so they can go bad easily), for using in my homemade pesto during the summer. If you don’t feel like splurging on these little guys (although I suggest you do), I think that chickpeas would be nice in their place and then this dish could be even eaten as an easy main dish.

Cheers!

Mary

Lemon Spaghetti Squash with Pine Nuts and Feta

• 4 cups cooked spaghetti squash
• juice of 1 lemon, about 1/3 cup
• 1/4 cup olive oil (can use even less, it doesn’t need much)
• 1 tsp sea salt
• 1/2 tsp fresh ground pepper
• 1/2 cup chopped parsley
• 1/2 cup toasted pine nutes
• 1/2 cup feta cheese

1. Toast pine nuts in pan over medium heat until lightly browned, about 4 mins and set aside

2. Combine lemon juice, olive oil, s&p, and parsley in a small bowl.

3. In my case, I had to reheat the squash. I did this in a heavy pan over medium-high heat until it was steaming.

* If you have just cooked the squash and it is still hot, then skip the previous step.

4. Combine the lemon juice mixture, pine nuts and squash in  a large bowl. Mix well.

5. After plating the squash, top with a Tbs or so of feta. I saved this step for last, because I had crumbled feta in my fridge and I was afraid it would be lost in the hot squash if I mixed it too early (I like to have some chunks). If you have a block of feta, I think that mixing in small cubes (1/2 inch size or so) to hot squash would work well too!

If you make it, let me know what you think! Honest feedback!