Spaghetti Squash with Pine Nuts, Sage, and Romano

SUBMITTED BY: Sarah Stephan PHOTO BY: FemmeChef

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

PREP TIME	10 Min
COOK TIME	50 Min
READY IN	1 Hr

SERVINGS & SCALING

Original recipe yield: 4 servings

USMETRIC

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INGREDIENTS

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
2 teaspoons butter, melted
salt and pepper to taste

READ REVIEWS (12)

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C).
Place the squash, cut side down, in a large baking dish.
Bake the squash in the preheated oven for 50 minutes.
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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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Mar. 6, 2008 by TINROOFS

Excellent! Followed the recipe exactly and added crushed red pepper flakes per my own liking for a bit of kick. A keeper!

3 users found this review helpful

Reviewed on Nov. 6, 2007 by radolly

I LOVED,LOVED,LOVED this recipe. The pine nuts, romano and squash really worked together. I threw in some garlic, and added my usual blend of spices(we like strongly seasoned food.)The only reason I'm rating it a 4 star recipe is because my oh-so-loveable hubby didn't care for it. But really, what does he know?

2 users found this review helpful