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Spaghetti Squash with Pine Nuts and Sage
10 min prep time
1 hr cook time
6servings
How to Make Spaghetti Squash with Pine Nuts and Sage
I remember making my first spaghetti squash when I was a teenager. My sister and I had so much fun combing out strands of the squash as you would spaghetti. We always called spaghetti squash “our” spaghetti. This version is much more grown up with the flavors of sage and cheese, but to be honest, I could still top spaghetti squash with a little marinara sauce and call it a meal.
10 min prep time
1 hr cook time
6servings
1 cup
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Step-By-Step Instructions:
- Preheat the oven to 400°F. Place the squash halves cut-side down on a parchment paper–lined baking sheet and roast for about 50 minutes, or until tender.
- Meanwhile, heat the olive oil in a skillet over medium heat. Add the onion, shallot, and garlic and sauté for 4 minutes. Add in the pine nuts and cook for 2 minutes until the pine nuts are lightly browned. Set aside.
- When the squash is cooked, turn over squash to cut side up. With a pasta rake or large spoon, scoop the flesh from the squash shell. The flesh will come out like strands of spaghetti. Add the squash to a large serving bowl and rake through the strands to keep them separated. Add in the pine nut mixture, cheese, sage, crushed red pepper flakes, salt, and pepper. Toss well and serve.
Nutrition facts
6 Servings
-
Serving Size
1 cup
- Amount per serving Calories 95
-
Total Fat
6g
- Saturated Fat 0.8g
- Trans Fats 0g
- Cholesterol 0mg
- Sodium 35mg
-
Total Carbohydrate
9g
- Dietary Fiber 2g
- Total Sugars 3g
- Added Sugars 0g
- Protein 2g
- Potassium 0mg
- Phosphorous 0mg
Ingredients
medium spaghetti squash (halved and seeded)
1 (about 2 lbs)
olive oil
2 tsp
onion(s) (minced)
1
large shallot (minced)
1
garlic (minced)
2 clove
pine nuts
1/4 cup
Pecorino Romano cheese (freshly grated)
2 tbsp
minced fresh sage
1 tbsp
crushed red pepper flakes (crushed)
1/4 tsp
sea salt
to taste
freshly ground black pepper
to taste
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