Spaghetti Squash with Pine Nuts, Sage, and Romano is a light yet flavorful dish that perfectly balances wholesome ingredients with rich, savory notes. This recipe transforms simple vegetables into a gourmet experience, featuring roasted spaghetti squash tossed with toasted pine nuts, fragrant sage, and sharp Romano cheese. Each bite offers a satisfying combination of nuttiness, creaminess, and earthy aroma.
Spaghetti Squash with Pine Nuts:
This recipe is ideal for health-conscious eaters and food lovers alike. It’s gluten-free, low-carb, and incredibly satisfying. The subtle crunch of pine nuts and the saltiness of Romano bring elegance to a simple, plant-based dish that feels indulgent yet nourishing. Whether served as a main course or side, it’s a true celebration of simplicity and flavour.
History:
Spaghetti squash gained popularity in the early 20th century as a low-calorie alternative to traditional pasta. Originating from North and Central America, the squash was embraced by health enthusiasts for its noodle-like strands after roasting. The addition of Italian ingredients such as sage, pine nuts, and Romano cheese brings a Mediterranean flair, combining old-world flavors with modern healthy cooking trends. This dish reflects the growing love for wholesome, vegetable-based recipes that don’t compromise on taste or satisfaction.
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Spaghetti Squash with Pine Nuts, Sage, and Romano – A Healthy Italian-Inspired Classic
Ingredients
- 1 medium spaghetti squash
- 2 tablespoons olive oil
- 2 tablespoons pine nuts
- 6–8 fresh sage leaves, finely chopped
- 1/3 cup grated Romano cheese
- Salt and black pepper to taste
- Optional: red pepper flakes or lemon zest for garnish
Instructions
Roast the Squash:
- Preheat oven to 400°F (200°C). Cut the squash in half lengthwise and scoop out the seeds. Drizzle olive oil, season with salt and pepper, and place cut-side down on a baking sheet. Roast for 35–40 minutes until tender.
Toast the Pine Nuts:
- Heat a skillet over medium heat. Add pine nuts and toast for 2–3 minutes, stirring until golden. Remove and set aside.
Sauté the Sage:
- In the same skillet, add olive oil and chopped sage. Sauté until fragrant, about 1–2 minutes.
Combine Everything:
- Scrape out spaghetti-like strands from the roasted squash using a fork. Add to a bowl with sage, toasted pine nuts, and Romano cheese. Toss gently until combined.
Serve
- Sprinkle with more cheese or lemon zest before serving warm.
Notes
- Use fresh sage for authentic aroma and taste.
- Romano can be substituted with Parmesan if desired.
- Do not over-toast pine nuts; they burn quickly.
- Add extra olive oil for a richer texture.
- This dish tastes even better when served warm.
Tips for Spaghetti Squash:
- Add grilled chicken or shrimp for added protein.
- Drizzle balsamic reduction for extra depth.
- Garnish with fresh herbs or crushed red pepper flakes.
- Reheat leftovers in a skillet instead of a microwave to retain texture.
- Use a fork, not a spoon, to shred squash for the best “noodle” effect.
FAQs for Pine Nuts:
Q: Can I make this dish vegan?
Yes, simply replace Romano cheese with a vegan cheese alternative or nutritional yeast.
Q: How long can I store leftovers?
Store in an airtight container for up to 3 days in the refrigerator.
Q: Can I freeze spaghetti squash?
Yes, cooked squash strands freeze well for up to 2 months. Reheat gently before serving.
Q: What can I serve with this dish?
It pairs well with roasted vegetables, grilled meats, or a crisp green salad.
Q: Is this recipe keto-friendly?
Absolutely! It’s low in carbs and fits perfectly into a keto meal plan.
Conclusion:
Spaghetti Squash with Pine Nuts, Sage, and Romano is a delightful, nutrient-packed recipe that combines elegance with simplicity. It’s a perfect fusion of Italian-inspired flavors and healthy cooking. This dish proves that eating light doesn’t mean sacrificing taste. With its aromatic herbs, toasted nuts, and creamy cheese, it’s an ideal choice for anyone looking to enjoy a wholesome yet indulgent meal.