Spaghetti Squash with Pine Nuts, Sage, and Romano – A Healthy Italian-Inspired Classic
Spaghetti Squash with Pine Nuts, Sage, and Romano is a simple, elegant, and nutritious recipe that transforms vegetables into a flavorful masterpiece. With its creamy texture, nutty aroma, and herbal notes, it’s both comforting and refreshing. Ideal for lunch or dinner, it highlights the beauty of minimal ingredients and clean eating.
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.