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Spaghetti Squash with Pine Nuts, Sage, and Romano

Spaghetti Squash with Pine Nuts, Sage, and Romano

  • Prep

    10 m
  • Cook

    50 m
  • Ready In

    1 h
Sarah Stephan

Sarah Stephan

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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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

Directions

  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.
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Reviews

naples34102
123

naples34102

9/29/2008

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.

PHEOBS
57

PHEOBS

7/7/2008

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.

culstudent
54

culstudent

11/24/2008

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!

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