For 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.