Pistachios, when eaten with high-carbohydrate foods, may result in lower than expected blood sugar levels, an important factor in reducing risk of diabetes.
1 Spaghetti squash, about 1-1/2 pounds
1/2 cup Natural American pistachio
1/4 cup Fresh basil leaves, cut into thin strips
1/4 cup Sun-dried tomatoes (oil-packed), drained and chopped
1 tablespoon Extra virgin olive oil
1/4 cup Parmesan cheese, shredded
1/4 cup Mozzarella or Monterey Jack cheese, shredded
Pierce squash several times with fork. Place in microwave; cook, uncovered, on HIGH 9 to 10 minutes or until squash is fork-tender. Turn squash over once during cooking. Remove from oven; set aside to cool slightly. Halve squash lengthwise; remove seeds. Lift out spaghetti-like strands with fork and place on 2 microwave-safe dinner plates. Sprinkle each serving with pistachios, basil, tomatoes and olive oil; fluff with 2 forks to mix. Combine Parmesan and mozzarella cheeses; sprinkle over spaghetti. Return plates to microwave; cook on HIGH for approximately 30 seconds longer. Serve immediately.