Spaghetti Squash with Pine
A nutritious, gluten-free dish made with roasted spaghetti squash, toasted pine nuts, fresh sage, and Romano cheese. Simple to make and full of flavor.
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.