Spaghetti Squash with Turmeric
Spaghetti squash (Cucurbita pepo) is one of my favorite “gluten free” pasta substitutes. Adding turmeric to your favorite dishes is a great practice as research is showing that turmeric has many health benefits including improving digestion, fighting infection, improving blood sugar in diabetes and preserving cognitive function.
Ingredients
Instructions
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Preheat the oven to 375 degrees F.
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Using a sharp knife, cut the squash in half lengthwise and place, cut side down, in a baking dish. Add enough water to come 1/2-inch up the sides of the baking dish and cover.
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Bake for 45 minutes, until the squash is easily pierced with a paring knife. Turn the squash over and cover again and continue to cook for another 15 minutes, until the squash is very tender.
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Remove from the oven, uncover, and allow to cool slightly.
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Using a fork, gently pull the strands of squash away.
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Heat a cast iron pan and add olive oil, turmeric and garlic. Sautee for several minutes and add spaghetti squash.
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Remove from heat and add herbs, lemon juice, pine nuts, salt, and pepper. Mix gently to combine all the ingredients.
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Serve immediately or cover and keep warm until ready to serve.
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