Spaghetti Squash with Pine Nuts, Sage, and Romano

Cool-jams Spaghetti Squash

Need a light entree or great side dish for dinner tonight? Here is one of our Cool-jams favorites. Spaghetti squash lives up to its name by standing in for pasta in this vegetarian-friendly recipe for a delicious main or side dish.  Cool-jams Spaghetti Squash


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


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.