Spaghetti Squash with Pine Nuts, Sage, and Romano

January 28, 2015 1 min read

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

INGREDIENTS: 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

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.