Spaghetti squash pasta with pine nuts

Ingredients

• 800 g Spaghetti squash, quartered
• 3 clove Garlic, peeled, mashed
• 1 tbsp Olive oil
• 1 tsp Salt, fresh ground
• 50 g Pine nuts, lightly toasted

Method

1. Preheat oven to 200°C and line baking tray with parchment paper.
2. Arrange deseeded squash quarters on the baking tray.
3. Sprinkle with olive oil and mashed garlic.
4. Bake until you can easily pierce the squash, for 30 minutes.
5. When squash is baked, using fork, scrape thin noodles.
6. Ground the 3 quarters of the pine nuts then add to the squash.
7. Season with salt and pepper then toss to combine.
8. Serve on plates topped with remaining whole pine nuts.