Spaghetti Squash with Pine Nuts, Sage, and Romano


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

Original recipe 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
2 teaspoons butter, melted
salt and pepper to taste

  • PREP

    10 mins

  • COOK

    50 mins


    1 hr


  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.


Calories: 150 kcal
Carbohydrates: 13.7 g
Cholesterol: 13 mg
Fat: 9.4 g
Fiber: 0.4 g
Protein: 5.6 g
Sodium: 231 mg