Spaghetti Squash with Pine Nuts, Sage, and Romano

This is a great vegetarian main course or a perfect side dish to any meat. I guarantee you will not have any leftovers!


Ingredients
1 spaghetti squash, halved lengthwise and seeded
¼ cup toasted pine nuts

¼ cup grated Pecorino Romano cheese

2 tablespoons chopped fresh sage

2 teaspoons butter, melted

salt and pepper to taste

Directions
Step 1. Preheat oven to 350 degrees F (175 degrees C).
Step 2. Place the squash, cut side down, in a large baking dish.
Step 3. Bake the squash in the preheated oven for 50 minutes.
Step 4. Scrape flesh of squash from the rind using a fork and place in a bowl. Add the pine nuts, cheese, sage, butter, salt, and pepper; toss to combine. Serve immediately.



                     * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.


(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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