1 spaghetti squash
3 garlic cloves or more, chopped
1/4 Cup extra virgin olive oil
2 Tbsp fresh parsley or basil, chopped
Sea salt, freshly ground pepper to taste
2 Tbsp pine nuts, lightly toasted
Preheat oven to 400 degrees.
Place washed squash on cookie sheet and bake for an hour or until it becomes soft.
Set aside to cool slightly.
Sautee garlic in oil.
Slice squash in half, scoop out seeds, and gently use a fork to scrap out the “spaghetti”.
Toss squash with garlic, parsley, salt and pepper and toasted pine nuts.
Optional: Add chopped sun-dried tomato for extra flavor.