This is a great vegetarian main course or a perfect side dish to any meat. I guarantee you will not have any leftovers!
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.
Read MoreI found the sage overpowering, I would use only 1 Tablespoon instead of 2.
Read More 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.
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.
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!
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.
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?
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 !!
Excellent! Followed the recipe exactly and added crushed red pepper flakes per my own liking for a bit of kick. A keeper!
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!
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.
We will make this again and again! My kids said it was better than regular spaghetti, and enjoyed helping me prepare it. The squash has a slightly sweet flavor that blends perfectly with the cheese and sage.
Don't know if this is a fair rating of the original recipe because I butchered it up based on what ingredients I had on hand..but it tasted lovely! Used walnuts and slivered almonds instead of pine nuts. Sauteed the walnuts with some garlic in the butter (used 1/2 olive oil). Also added sundried tomatoes. Feta instead of Romano.
I loved this! The balance of flavors was perfect. Everything complimented each other so well - I loved the pine nuts with the squash, and the cheese (I used freshly grated Parmesan, what I had on hand) was a nice finish. The sage wasn't too overpowering either. I used rubbed sage and it was still fantastic. We paired it with some breaded chicken cutlets and some good bread - fantastic meal.
This was my first foray into the world of spaghtetti squash and wow what an introduction! This recipe was awesome, and when I added some onion and garlic as per other reviewers it made it even better! I also decided to add some sauteed spinach and cut up chicken breasts to the mix and omitted the cheese. Amazing!!!!
Out of this world! Cooked the squash as stated, then added it to a sauté of shallots, garlic, S&P, a dash of crushed red pepper, and wilted spinach. Mixed in the toasted pine nuts at the end, and sprinkled with toasted Panko bread crumbs. This was quick, easy, and delicious!!
Yum! A perfect way to do spaghetti squash that is light and refreshing! We increased the butter to three tablespoons, then sauteed the pine nuts in it with garlic and shallots. PERFECT!
I love this kind of recipe...simple but classy and very tasty! I did add a little more cheese than it called for. I didn't have fresh sage either, so I used 1 tsp ground sage (dried)...I also threw in a little dried basil for some more color. I noticed some unappealing pooling of liquid as I was getting ready to put this on the table...so I let the squash sit in a colander to drain for a few minutes, then put it back in the serving bowl and zapped in the microwave just before serving (and I also sprinkled a little more cheese on top just before serving)
Very refreshing and delicious. Plain spaghetti squash is delicious as it is.
Delicious. Instead of Romano, I used crumbled goat cheese, and instead of pine nuts, I used chopped toasted walnuts. I also threw in a few garlic cloves that I roasted with the walnuts.
I followed the recipe exactly and it was so easy and so delicious!! Will definitely be making this one again!
Made it per directions. It was fantastic! My 15 year old son raved about it. He never had this before...wants me to make it again. The Romano cheese was the secret weapon.
Quintuple yum. I used about 4 Tbsp. of butter (wicked, I know!) and started by toasting the pine nuts and sage leaves in the melted butter.
Forget the long baking time! I put this in a microwave steamer for 10 minutes! I also added garlic and diced tomatoes! Left out the cheese because my friends are vegan, still it was a hit at my party.
This one of my favorite 5 star sides, I have it often when we visit Rome. It's especially nice when accompanied by a Veal dish. I fix it with the same ingredients just different proportions, I bake the squash the same amount of time, add the toasted pine nuts and cheese and toss. I melt two TBS of unsalted butter with 1/4 teaspoon of ground sage, drizzle over all and lightly toss again and salt and pepper. Even my husband (the avowed carnivore) eats this side dish.
So I could just use what I had readily available in the kitchen I substituted a few ingredients. Rather than using pine nuts I used walnuts and instead of pecorino romano cheese I used feta. It was fantastic and tasted and felt like comfort food! This will certainly become a fall staple in my house.
Super good! To serve just two of us, I used one very small spaghetti squash and 1 finely julieneed zucchini (w/ skin) and treated it as 4 servings when I added the rest of the ingredients. I used rubbed sage, about 1 tsp. I found this dish a little bland, so I tossed in a couple pinches of salt. I served this with Halibut Supreme from this site and the two dishes together really balanced each other. Yum! Just a tip, I cut the squash in half and microwaved it on paper plates and covered it with a paper towel. 5 minutes on one side, 4 minutes on the other. When it's a bigger squash, I do 11 minutes total.
Very good! Used roasted almonds instead of pine nuts, otherwise followed the recipe. Paired with salmon, very delicious and healthy!
Love this recipe! I didn't have any sage so I left it out and it was still delicious! I always make this dish and pair it with a whole chicken I cook in the slow cooker and they go together great!-bam88b
I absolutely loved the texture of this dish. However, there was something about the flavor that didn't quite do it for me. I think I will opt to try this combination of squash, nuts, butter/ cheese again, but next time I may opt to roast squash, then sauté with butter, walnuts, gorgonzola, and maybe just a little white wine.
I really liked the method of preparation and the flavor combination--except the sage. Maybe I just don't like sage in general, but I think it overpowered an otherwise exquisite, subtle dish. The pine nuts and romano were great though.
Really, really good. I don't like recipes that overdo a veggie and this was perfect. Since I didn't have any pine nuts in the house I substituted roasted sunflower seeds and added a little bit more of the fresh sage than called for. I have a slow oven so it took longer than the time called for in the recipe and I did add a little water to the pan and covered it with foil. I will definitely make this again.
I just made this and we loved it!!! Don't use sage, but I did sprinkle an Italian seasoning blend in place of it. Feel like we are eating healthy and major comfort indulgence at the same time.
I don't want to skew the ratings, I'm pretty sure I cooked the squash wrong. I would have appreciated direction on how to seed it- I just took out the seeds and I am pretty sure I should have taken out the membrane too? It was too wet when done. I tried to dry it out in the oven and microwave with no success. Anywho, I ended up using regular spaghetti with the same ingredients and it was very good.
Winner! As well as the shallots and garlic that someone else suggested, I sauteed the squash with speck (but regular bacon would be fine), portobello mushroom and dried sage. No butter for me, just a touch of parmesan. This very simple dish got a "wow!" from my fiance, who has asked for it again tomorrow night. Now that's positive feedback!
I did not care for this. I love squash, but I thought the fresh sage was overpowering. Just a personal preference I guess. I think I will try something a less savory next time.
Spahetti squash is so fun! I think mine was a bit undercooked at 50 minutes, but I went with it, anyway. I used more butter than called for - closer to 2 T instead of 2 t. I also used parmesan instead of romano. The combination of flavors is delicious.
Added more butter and sage but delish!!! The spaghetti squash was a bear to cut open.
Great recipe. If you want to cut down on cooking time, simply microwave the squash, cut side down, in about a 1/4 of water for 5-7 minutes depending on the size of your squash.
Excellent recipe and it is comforting to know that it is better for you than pasta! I added extra pine nuts but other than that followed the recipe. Will definitely make again!
Great way to serve spaghetti squash! I used macadamia nuts and nutmeg in place of the pine nuts and sage. It came out very flavorful!
Oh my gosh - This is absolutely delicious!! Made it for dinner tonight and added a little garlic powder and chopped cucumbers because I wanted some crunchy cool. I highly recommend and will make this again - very soon!
This was addictive! I've made it twice and both times, thrilled to have leftovers. it made a wonderful vegetarian lunch the next day:)
This is absolutely delicious. I hate left overs, but I had seconds that night and actually ate the rest of it the next day!!! I use Parmesan instead of Romano.
I've made this once exactly as described and also with the the substitution of pine nuts with toasted slivered almonds and the addition of garlic (roasted alongside the squash in the oven). It's been addictively delicious both times, although the garlic added some nice depth of flavor. This simple yet creative recipe's joining the permanent rotation!
I love this recipe! I substituted Parmesan for the Romano cheese. It was still good reheated too.
Very easy, very yummy. It took 20 min longer to cook for me. This is a great way to add variety to your menue.
This recipe is fantastic! Based on other reviews, I eased up on the sage. I added 1/2 tsp. of rubbed sage, and it was perfect. I used walnuts because I didn't have the pine nuts. Thanks for this very original and wonderful recipe.
I thought this would be a good flavor combination since I like pine nuts with brie and honey and I like sage and I like spaghetti squash, but it just didn't taste good together. The pine nuts were overpowering the whole thing. I gave it 3 stars because I'm thinking I am the odd ball here.
Nice flavors and easy to prepare. Next time, I will use it as a side not a main dish.
Super easy and super tasty. Definitely will have a lot in our rotation. We used what we had in the frig, so Parmesan cheese and pumpkin seeds instead of pine nuts. Also roasted the seeds in the squash to add to the mix. Will be eating this instead of white pasta in the future
Yum! The spaghetti squash I used was 5 1/2 lbs. so I used half for this recipe and it was perfect. I barely eked out 2 tablespoons fresh sage from my garden. It's the end of March here in Colorado and my sage is just starting to leaf out. I roasted the pine nuts for the last 4 1/2 minutes while the squash was still baking - pine nuts toast up very fast so watch them. Thanks Sarah for a great recipe. Update: tried this again with the other half of squash but didn't have any pine nuts and used toasted almonds instead and still very good.
This was very tasty. I did not have fresh sage on hand...I am sure it would be fantastic with fresh sage instead.
So easy and fun to make. Delicious. Sage is a nice touch. I think a bit of garlic would be a nice touch.
This is delicious!! I have made it so many times since discovering the recipe. Simple to make. Sweet and nutty, how much better does it get!
i added some raisins and really enjoyed it. I used it as a main and it was very filling
I found that the sage was very overpowering...maybe I'm just not a sage person? I didn't really care for the recipe.
I made a last minute decision to add spaghetti squash to my dinner. I didn't have on hand pine nuts or any cheese of any sort. I just used sage, salt and pepper, and butter. Still turned out wonderfully, and will be made again! I can't wait to add the other ingredients to see how it turns out.
This receipe is absolutel wonderful!!! Thank you so much for sharing; simply delicious
Yes. I love it. I sent it to my kids and told them how much I enjoyed this meal.
This was easy to make and quite tasty. I didn't have fresh sage, so I used 1 tsp ground sage, which worked just fine.
ok - -spaghetti squash is just about the COOLEST vegetable ever!!!! I remember my parents making it when I was a child, but in all my 49 years, never had done so myself! This was good, but I didn't have fresh sage so used powdered, and 1/2'd the amount.... I thought it was still just a bit overpowering. There was just myself, husband and 14 year old so there are left-overs. I think I'll add some red peppers flakes as one person suggested for my lunch tomorrow. NOW I'm going to look for more spaghetti squash recipes!!!
This was ridiculously good. I used 1 tbsp rubbed Sage instead of fresh but made everything else as is. Love it
I didn't really care for the sage/squash combo flavor. Will make without sage next time.
This is awesome. Added some minced garlic and fixed a side of marinara for my hubby...ended up fitting both our tastes perfectly. Thanks for the recipe!
I couldnt believe how good this was! I didnt have Romano by itself so I used a four cheese blend that hard Romano, Parmesan and 2 other cheeses. Reheats well too. I had to have some for lunch the next day. My husband said its one of the best thing he's tasted. My 2 yr old ate it as well.
Awesome recipe, thank you! I even used it as a main dish and my meat-lover hubby still enjoyed it! I only had dried sage so I used 1 tsp, but could have easily doubled that if I wanted. Plus I added a little bit of sauted garlic and onions as we like flavorful foods. Salt and pepper to taste and enjoy! Give it a try; easy, delicious, and nutritious!
This was good and has potential to be better without the sage. I used dry sage and it was just too strong. I would try the recipe again, but maybe with some other herb or just the cheese and nuts. Pretty decent otherwise.
Excellent! (I omitted the butter just because I forgot about it, and it was still phenomenal.)
This was awesome. I love mushrooms and garlic so I sauteed them and added them. I also made an additional side dish with whole wheat pasta. Everyone loved both dishes.
This was great! I made it from memory and did a few things differently. I sauted some garlic in butter and veggie stock then added the cooked squash, tossed and then added the other ingredients. Next time I won't use the garlic, and I think a splash of dry white wine would be good too.
This is really good. I used about 1.5 tablespoons of butter and some fresh green onions from the garden and used plain old plastic can Parmesan because I didn't get out to get the good cheese. It was tasty.
It was fine but not as special as I was expecting. A little on the bland side. Maybe I just used too big of a squash compared to the other ingredients.
I think my squash was entirely too big for this recipe. I added some additional butter (about 2 tablespoons total) and carmelized some white onions in the butter. The first several bites of this dish were good, but eventually I just could not eat any more of it without heaping on more cheese. I believe this dish would be best served as a side dish so you don't become sick of the flavor.
This had a horrible texture. The flavors are good and it's a great concept, but when I tossed it all together, it was just a wet mess with a very unpleasant texture.
This is a simple, tasty recipe. Though I am not a vegetarian; I happily had it for lunch. I am disappointed that the rest of the family does not care for it.
This was really good! However, I'd use A LOT less sage. I used the fresh and lessened the amount and it was still over-powering! Other than that, it was wonderful!
Loved this! Will definitely be making it again. I didn't have the sage, so just left it out. Still was wonderful!!!
I made this recipe with 1 tsp rubbed sage, walnuts, and asiago cheese because that's what I had on hand, lots of variations would be good. My husband and I enjoyed it.
This is really good. I completely agree with other reviews. The sage is over powering and 1 Tbsp. is what I will do next time as well.
This was really good! I used parmesan cheese instead of Romano because it's what I had on hand. It was so delicious. My family loved it.
I used Parmesan instead of Romana as I believe that is used more in Italy with a sage butter sauce. I also sauteed the sage in the butter which infused the sage throughout all the butter.
Will definitely make this again! Have made several recipes with spaghetti squash, and, so far, this is my favorite. The only change I made was that I didn't have any fresh sage, so used dried sage. When I baked the squash, I put it cut side down as instructed, but, added a bit of water to cover the bottom of the baking pan to keep the squash moist as it baked. Suggestion: check squash periodically for doneness. Time does vary with size of squash. Totally yum!
Definitely not my favorite spaghetti squash recipe. There was just something missing,.
I have no idea how I could dislike a dish so much given the other great ratings. I made it exactly as per directions. I didn't even know how to save it. I must have messed up somewhere...but I don't know where.
