Spaghetti Squash Pasta

with sundried tomato and pine nuts

INGREDIENTS

• 2 spaghetti squashes -3 C cooked
• 1 T olive oil
• 5 cloves garlic, minced
• ¼ C fresh basil
• 1 t dried parsley
• ½ C sundried tomato (chopped)
• 1 t salt
• black pepper to taste
• 2 T or more pine nuts

PREPARATION

1. Preheat the oven to 400°F. Pierce the squash a couple of times, place on a baking sheet and bake 45 min.  Check if a knife goes through easily.
2. Remove from the oven and cool a few minutes.
3. Halve the squash, scoop out the seeds. Use a fork to make shreds. Scoop shreds into a bowl.
4. Heat olive oil in a large skillet over medium heat. Add garlic and cook for 2 min until lightly golden.
5. Add basil, parsley and sundried tomato and cook for a minute. Add a few T of water and mix in.  Bring to a boil.
6. Add the spaghetti squash, sprinkle salt, pepper and lightly toss. Serve garnished with pine nuts.