Spaghetti Squash with Pine Nuts, Sage, and Romano

Name: Spaghetti Squash with Pine Nuts, Sage, and Romano
Cook time: 50 min
Yield: 4 servings
Cuisine: United Kingdom
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

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

INGRIDIENT

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

DIRECTION

Step: 1

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

Step: 2

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

Step: 3

Bake the squash in the preheated oven for 50 minutes.

Step: 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.

NUTRITION FACT

Per Serving: 150 calories; protein 5.6g; carbohydrates 13.7g; fat 9.4g; cholesterol 13.1mg; sodium 133.8mg.

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