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Parmesan Spaghetti Squash with Pine Nuts & Tarragon
Prep Time
5 mins
Cook Time
35 mins
Total Time
40 mins
 
This flavor combination will blow you away! Buttery and fruity parmesan cheese (ideally Grana Padano) is the perfect companion for tarragon and pine nuts, and it's all mixed together in a healthy, gluten-free and low-carb spaghetti squash dish!

Gluten-free | Grain-free | Nightshade-free | Low-carb | Keto | Primal

Course: Side Dish
Cuisine: American, Italian
Calories: 236 kcal
Author: Laura Duffy
Ingredients
  • 3 1/2 - 4 lb spaghetti squash
  • 1/4 cup avocado oil
  • 2 Tbsp lemon juice
  • 4 oz grated Parmigiano Reggiano cheese ideally Grana Padano
  • 1/4 cup pine nuts
  • 1 Tbsp fresh tarragon chopped
  • 1 tsp salt
  • 1/2 tsp pepper
Instructions
  1. Preheat oven to 450 degrees Fahrenheit (425 for convection oven).
  2. Cut the spaghetti squash in half crosswise (or lengthwise, if you're feeling brave). Scrape out the seeds and arrange cut-side UP on a sturdy pan.
  3. Roast at 450 degrees for about 40 minutes (425 for 30 minutes for convection ovens).
  4. Remove and use a paper towel to carefully soak up any water that has pooled in the center of the squash. Set aside.
  5. Add the avocado oil, lemon juice, salt and pepper to a small jar. Secure the lid and shake until well combined. Alternatively, you could wisk the ingredients together in a small bowl.
  6. Use a hot pad to hold the spaghetti squash and a fork to pull the squash into strands. Transfer to a large bowl.
  7. Pour the sauce and grated cheese over the spaghetti squash and mix to combine. Add the tarragon and pine nuts and mix again until all of the ingredients are well distributed.
  8. Garnish with a pinch of pine nuts, grated cheese or chopped tarragon, if desired.
Nutrition Facts
Parmesan Spaghetti Squash with Pine Nuts & Tarragon
Amount Per Serving
Calories 236 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 3g19%
Cholesterol 4mg1%
Sodium 481mg21%
Potassium 337mg10%
Carbohydrates 19g6%
Protein 5g10%
Calcium 130mg13%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.