Spaghetti squash with pine nuts, sage, and Romano cheese is a light yet flavorful dish that brings a touch of elegance to your table. The natural sweetness of roasted squash pairs beautifully with the nuttiness of toasted pine nuts and the earthy aroma of fresh sage. Romano cheese adds a sharp, salty bite that ties the dish together.
Spaghetti Squash with Pine:
This recipe is perfect for anyone looking for a low-carb pasta alternative. It’s wholesome, vegetarian-friendly, and easy to prepare. Whether served as a side dish or as a main course, it delivers comfort and flavour in every bite.
History of Squash with Pine:
Spaghetti squash, often called vegetable spaghetti, became popular in the 20th century as a healthy substitute for traditional pasta. Its unique string-like texture makes it versatile in both American and Mediterranean-inspired recipes. Pine nuts and sage have deep roots in Italian cuisine, often paired with cheeses like Romano or Parmesan to create rich, aromatic meals.
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Spaghetti Squash with Pine
Ingredients
- 1 medium spaghetti squash
- 2 tbsp olive oil
- ¼ cup pine nuts, toasted
- 2 tbsp fresh sage leaves, chopped
- ½ cup grated Romano cheese
- 2 cloves garlic, minced
- Salt and black pepper, to taste
Instructions
- Preheat oven to 400°F (200°C). Cut spaghetti squash in half lengthwise and remove seeds.
- Brush inside with olive oil, season with salt and pepper, and place cut-side down on a baking sheet. Roast for 35–40 minutes until tender.
- While squash roasts, toast pine nuts in a dry skillet until golden. Remove and set aside.
- In the same skillet, sauté garlic and sage in a little olive oil until fragrant.
- Scrape roasted squash into strands with a fork. Toss with garlic-sage mixture, toasted pine nuts, and Romano cheese.
- Season and serve warm.
Notes
- Use Parmesan cheese if Romano isn’t available.
- Add a squeeze of lemon for brightness.
- Sprinkle with red chili flakes for heat.
- Store leftovers in the fridge for up to 3 days.
- Serve as a main or side dish.
Tips for Spaghetti Squash:
- Roast squash until caramelized for deeper flavour.
- Toast pine nuts carefully to avoid burning.
- Use fresh sage for the best aroma.
- Scrape gently to keep strands long.
- Drizzle with extra olive oil before serving for richness.
FAQ’s for Spaghetti with Pine:
Q1: Can I make this vegan?
Yes, replace Romano cheese with a vegan cheese alternative or nutritional yeast.
Q2: Can I prepare spaghetti squash ahead of time?
Yes, roast the squash, store in the fridge, and reheat before mixing.
Q3: What can I serve with this dish?
It pairs well with grilled chicken, fish, or a fresh green salad.
Q4: Can I freeze spaghetti squash?
Yes, but it’s best eaten fresh as freezing can alter the texture.
Q5: Is this recipe keto-friendly?
Yes, it’s naturally low in carbs and fits well in a keto diet.
Conclusion:
Spaghetti squash with pine nuts, sage, and Romano is a light, nutritious, and flavorful dish that’s easy to prepare. With its Italian-inspired flavors and wholesome ingredients, it makes a satisfying side or main course. Perfect for health-conscious eaters, this recipe proves that simple cooking can deliver big flavour.