Spaghetti Squash with Pine Nuts, Sage, and Romano

Spaghetti Squash with Pine Nuts, Sage, and Romano

110
Sarah Stephan 21

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

Ingredients

1 h {{adjustedServings}} servings 150 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 150 kcal
  • 8%
  • Fat:
  • 9.4 g
  • 14%
  • Carbs:
  • 13.7g
  • 4%
  • Protein:
  • 5.6 g
  • 11%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 231 mg
  • 9%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  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.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

110
  1. 151 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

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...

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), ...

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 t...