Spaghetti Squash with Pine Nuts, Sage, and Romano

206 Ratings
  • 5 star values: 125
  • 4 star values: 47
  • 3 star values: 22
  • 2 star values: 6
  • 1 star values: 6

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

By Sarah Stephan
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C).

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  • Place the squash, cut side down, in a large baking dish.

  • Bake the squash in the preheated oven for 50 minutes.

  • 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.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

Per Serving:
150 calories; 9.4 g total fat; 13 mg cholesterol; 134 mg sodium. 13.7 g carbohydrates; 5.6 g protein; Full Nutrition

Popular in Spaghetti Squash

Reviews (155)

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Most helpful positive review

naples34102
Rating: 5 stars
09/29/2008
Ohhh I could eat a bowl full of this! My cooking time was shorter about 30 minutes as my spaghetti squash was small. It is so important not to overcook this if you want the squash to separate into spaghetti-like strands! Copying what a favorite restaurant of ours does I added julienned zucchini unpeeled--makes for a livelier more colorful presentation. I've also made this using sunflower seeds and it is equally delicious.
Helpful
(158)

Most helpful critical review

Anonymous
Rating: 1 stars
02/25/2008
I did not care for this.
Helpful
(1)
206 Ratings
  • 5 star values: 125
  • 4 star values: 47
  • 3 star values: 22
  • 2 star values: 6
  • 1 star values: 6
Reviews:
Most Helpful Most Positive Least Positive Newest
naples34102
Rating: 5 stars
09/29/2008
Ohhh I could eat a bowl full of this! My cooking time was shorter about 30 minutes as my spaghetti squash was small. It is so important not to overcook this if you want the squash to separate into spaghetti-like strands! Copying what a favorite restaurant of ours does I added julienned zucchini unpeeled--makes for a livelier more colorful presentation. I've also made this using sunflower seeds and it is equally delicious.
Helpful
(158)
Pheobe Alverson
Rating: 5 stars
07/07/2008
This is SO good. It's a shame that the ONE person who rated this one star has to skew everyone's perception of how good this is. It's definitely 5 stars. I had to use rubbed sage (I used 1tsp) but it was still AWESOME. I loved every bite. The only flaw is my spaghetti squash was too small and it didn't fill my family of 4's tummies all the way. This would be a GREAT lunch dish because it's lighter than most meals.
Helpful
(81)
culstudent
Rating: 5 stars
11/24/2008
this is delicious. i sauteed some garlic shallots and onions then sauteed the cooked squash a little bit. very tasty. for thanksgiving i will be doing basically the same thing but doubling the recipe maybe a bit more cheese putting the whole cooked thing in a big casserole dish and topping with bread crumbs. yummy!
Helpful
(74)
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FemmeChef
Rating: 5 stars
03/23/2008
This was great I will definitely make it again. I used powdered sage walnuts and a parmesan asiago romano blend. Really tasty and healthy too.
Helpful
(40)
radolly
Rating: 4 stars
11/06/2007
I LOVED LOVED LOVED this recipe. The pine nuts romano and squash really worked together. I threw in some garlic and added my usual blend of spices(we like strongly seasoned food.)The only reason I'm rating it a 4 star recipe is because my oh-so-loveable hubby didn't care for it. But really what does he know?
Helpful
(32)
jogfast2000
Rating: 5 stars
07/23/2008
Loved this Loved this I did make a few changes I roasted my pine nuts just to add more of a nutty flavor we are on the Atkins diet and was I ever in need for pasta and this did it for me..Thank you!!
Helpful
(28)
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TINROOFS
Rating: 5 stars
03/06/2008
Excellent! Followed the recipe exactly and added crushed red pepper flakes per my own liking for a bit of kick. A keeper!
Helpful
(22)
ChristineM
Rating: 5 stars
11/07/2007
Very tasty even though I had to omit the pine nuts (friend is highly allergic). When I make this for my family next time I'll add them - they will really make this dish special. I grew lots of sage this year and dried it so I used dried sage in this (a heaping teaspoonful). I'm so glad to have another recipe that utilizes sage - I tend to forget about unless I'm cooking poultry or making stuffing. It goes very well with this dish!
Helpful
(19)
Linda T
Allstar
Rating: 4 stars
10/21/2008
This was very good. I found fresh sage so I finally tried this. The only addition I made was some salt that had a few spices in it. I think theis would be really good with the addition of chicken to make a one dish meal.
Helpful
(19)
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