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Spaghetti Squash with Pine Nuts and Romano

Spaghetti squash stands in deliciously for regular old pasta. See more

READY IN 1 hr

Spaghetti Squash with Pine Nuts, Sage, and Romano

Read Reviews (93)

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

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Original recipe makes 4 servings Change 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
2 teaspoons butter, melted
salt and pepper to taste

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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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PREP 10 mins
COOK 50 mins
READY IN 1 hr

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Ohhh, I could eat a bowl full of this! My cooking time was shorter, about 30 minutes, as my spaghetti squash was small. It is so important not to overcook this if you want the squash to separate into spaghetti-like strands! Copying what a favorite restaurant of ours does, I added julienned zucchini, unpeeled--makes for a livelier, more colorful presentation. I've also made this using sunflower seeds and it is equally delicious.

—naples34102

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Most Helpful Critical Review

Sep 28, 2010

I found the sage overpowering, I would use only 1 Tablespoon instead of 2.

—AMC

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124 Ratings

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Jul 07, 2008

This is SO good. It's a shame that the ONE person who rated this one star has to skew everyone's perception of how good this is. It's definitely 5 stars. I had to use rubbed sage (I used 1tsp), but it was still AWESOME. I loved every bite. The only flaw is my spaghetti squash was too small and it didn't fill my family of 4's tummies all the way. This would be a GREAT lunch dish because it's lighter than most meals.

—PHEOBS

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Nov 24, 2008

this is delicious. i sauteed some garlic, shallots, and onions, then sauteed the cooked squash a little bit. very tasty. for thanksgiving i will be doing basically the same thing, but doubling the recipe, maybe a bit more cheese, putting the whole cooked thing in a big casserole dish, and topping with bread crumbs. yummy!

—culstudent

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Mar 23, 2008

This was great, I will definitely make it again. I used powdered sage, walnuts and a parmesan, asiago, romano blend. Really tasty and healthy too.

—FemmeChef

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Nov 06, 2007

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?

—radolly

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Jul 22, 2008

Loved this Loved this, I did make a few changes, I roasted my pine nuts, just to add more of a nutty flavor, we are on the Atkins diet, and was I ever in need for pasta and this did it for me..Thank you !!

—jogfast2000

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Mar 06, 2008

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

—TINROOFS

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Nutrition

Calories
150 kcal
8%

Carbohydrates
13.7 g
4%

Cholesterol
13 mg
4%

Fat
9.4 g
14%

Fiber
0.4 g
2%

Protein
5.6 g
11%

Sodium
231 mg
9%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Spaghetti Squash with Pine Nuts, Sage, and Romano

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 150
Calories from Fat: 84

% Daily Value *
Total Fat 9.4g 14 %
** Saturated Fat 3.4g 17 %
** Cholesterol 13mg 4 %
Sodium 231mg 9 %
Potassium 251mg 7 %
Total Carbohydrates 13.7g 4 %
** Dietary Fiber 0.4g 2 %
Protein 5.6g 11 %
** Sugars 0.3g
Vitamin A 4 %
** Vitamin C 6 %
Calcium 16 %
** Iron 14 %
** Thiamin 14 %
** Niacin 24 %
** Vitamin B6 12 %
Magnesium 16 %
** Folate 15 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.