| 1. |
Shred squash. Melt butter in a large skillet, add pine nuts, cook until lightly brown, remove and set aside. |
| 2. |
Add olive oil to pan, sauté garlic for 30 seconds over medium-high heat. |
| 3. |
Add squash and 1 cup of water. Cook until water is absorbed. Add the rest of the water, 1/2 cup at a time stirring occasionally until absorbed each time. |
| 4. |
Stir in sugar, salt and pepper. |
| 5. |
Cook pasta according to package directions omitting salt and fat. Drain, reserving 1/2 cup pasta water. |
| 6. |
Combine pasta, squash mixture in a large bowl. Add 1/2 cup reserved pasta water, and 3/4 cup parmesan cheese. |
| 7. |
Toss well. Serve sprinkled with remaining 1/4 cup cheese. |
| 8. |
Note: based on recipe from Cooking Light. |
