Roasted Spaghetti Squash and Herbs
Cut your spaghetti squash in half lengthwise, clean out the seeds, place in baking dish with skin side down, and sprinkle salt and pepper on flesh side and drizzle with olive oil. Put 2 inches of water in baking dish and bake for 1 hour at 400 degrees.
In skillet toast 1/4 cup pine nuts-set aside
In same skillet saute the following in 1 Tbs of olive oil
1/2 cup chopped parsley
1/2 cup chopped basil
1 julienned red pepper
when spaghetti squash is down, scrape out the strands and add to skillet. Add 1 Tbs of olive oil and stir together. Top with toasted pine nuts.
Topping with black beans is optional.
Salt and pepper to taste.