Roasted Spaghetti Squash with Toasted Pine Nuts, Sage, & Parmesan
.
Yield
4 servingsPrep
8 minCook
55 minReady
65 minLow Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
spaghetti squash
halved lengthwise and seeded |
* |
| 4 | tablespoons |
pine nuts
toasted |
|
| 3 ½ | tablespoons |
Parmesan cheese
|
|
| 2 | tablespoons |
sage
freshly chopped |
|
| 1 ½ | teaspoons |
olive oil, extra-virgin
or melted butter |
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
spaghetti squash
halved lengthwise and seeded |
* |
| 6E+1 | ml |
pine nuts
toasted |
|
| 53 | ml |
Parmesan cheese
|
|
| 3E+1 | ml |
sage
freshly chopped |
|
| 7.5 | ml |
olive oil, extra-virgin
or melted butter |
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Preheat oven to 350℉ (180℃).
Set the squash, cut side down, in a large baking dish .
Bake the squash for 50 to 60 minutes until it is tender.
Let cool enough to handle.
Remove the strand with a fork and transfer in a large bowl.
Stir in the toasted pine nuts, cheese, sage, olive oil or butter, salt, and pepper to taste.
Toss well.
Serve warm.
