Spaghetti Squash
with Rosemary
and Walnuts

Side Dish

Roasting instead of steaming the squash concentrates the flavor and adds a hint of sweetness to the dish.

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   INGREDIENTS

  • 1 spaghetti squash, sliced in half lengthwise and seeds removed
  • ½ cup chopped walnuts
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 1 tablespoon olive oil
  • ½ cup chopped red onion
  • 1 teaspoon dried rosemary leaves, crushed
  • ¼ cup white wine

    The Diabetes Friendly Kitchen Cookbook By Jennifer Stack
    This recipe is from The Culinary Institute of America’s The Diabetes-Friendly Kitchen cookbook (2012, John Wiley & Sons, Inc.)

Spaghetti Squash with Rosemary and Walnuts

MAKES 6 SERVINGS

The long strands of pale flesh that are scraped from the roasted squash resemble spaghetti strands and add a different texture to the repertoire of vegetable sides. Roasting instead of steaming the squash concentrates the flavor and adds a hint of sweetness to the dish.


1.    Preheat the oven to 450 degrees F.

2.    Place the squash halves in a small roasting pan with cut side up.  Roast, uncovered, for 1 hour.

3.    While the squash is roasting, toast the walnuts in the oven for about 10 minutes until golden brown.  Check on the walnuts after 5 minutes and watch closely so they do not burn.

4.    Run the tines of a fork lengthwise through the flesh of the roasted squash to create long strands.  Toss the squash strands with the salt and pepper.  Hold in the hot oven.

5.    Heat the olive oil over medium high heat in a heavy sauté pan with the onions and mix well and serve.

Nutritional Information Per Serving:  Calories 118, Protein 2 g, Carbohydrates 9.5 g, Fiber 2.5 g, Total Fat 9 g, Saturated Fat 1 g,
Sodium 113 mg