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Spaghetti Squash with Pine Nuts, Sage, and Romano
makes 4 servings
1 spaghetti squash, halved lengthwise and seeded
1/4 cup toasted pine nuts
1/4 cup grated Pecorino Romano cheese
2 tablespoons chopped fresh sage or 3/4 tsp dried, ground sage
2 teaspoons butter, melted
salt and pepper to taste
PREP
10 mins
COOK
50 mins
READY IN
1 hr
Directions
1.Preheat oven to 350 degrees F (175 degrees C).
2.Place the squash, cut side down, on a foil lined cookie sheet.
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.
makes 4 servings
1 spaghetti squash, halved lengthwise and seeded
1/4 cup toasted pine nuts
1/4 cup grated Pecorino Romano cheese
2 tablespoons chopped fresh sage or 3/4 tsp dried, ground sage
2 teaspoons butter, melted
salt and pepper to taste
PREP
10 mins
COOK
50 mins
READY IN
1 hr
Directions
1.Preheat oven to 350 degrees F (175 degrees C).
2.Place the squash, cut side down, on a foil lined cookie sheet.
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.
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