Spaghetti Squash

Spaghetti Squash with sauceFor a pasta alternative, try this spaghetti squash dish.

1 spaghetti squash

1/4 cup toasted pine nuts

1/4 cup grated pecorino romano cheese

2 tablespoons fresh sage, chopped

2 teaspoons butter, melted

Salt and pepper to taste


Preheat oven to 350°F. Cut the spaghetti squash in half, lengthwise, and seed it. Place the squash cut side down in a baking dish. Bake for 50 minutes. Scrape the stringy flesh from the squash rind with a fork. In a medium-size bowl, combine the squash, pine nuts, cheese, sage, butter, salt, and pepper. Serve immediately.