Spaghetti Squash with Pine Nuts, Sage, and Romano recipe

All Recipes Fruits and Vegetables Vegetables Squash Winter Squash Spaghetti Squash

Ingredients

1 spaghetti squash, halved lengthwise and seeded
¼ cup toasted pine nuts
¼ cup grated Pecorino Romano cheese
2 tablespoons chopped fresh sage
2 teaspoons butter, melted
salt and pepper to taste

Nutrition Info

150.3 calories
carbohydrate: 13.7 g
cholesterol: 13.1 mg
fat: 9.4 g
fiber: 0.4 g
protein: 5.6 g
saturatedFat: 3.4 g
servingSize: -
sodium: 133.8 mg
sugar: 0.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Place the squash, cut side down, in a large baking dish.

  3. Bake the squash in the preheated oven for 50 minutes.

  4. Scrape flesh of squash from the rind using a fork and place in a bowl. Add the pine nuts, cheese, sage, butter, salt, and pepper, toss to combine. Serve immediately.

Recipe Yield

4 servings

Recipe Note

This is a great vegetarian main course or a perfect side dish to any meat. I guarantee you will not have any leftovers!

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