Spaghetti Squash with Pine Nuts, Sage, and Romano is a delightful, low-carb alternative to traditional pasta dishes.
his recipe brings together the unique texture of spaghetti squash with the nutty crunch of pine nuts, the earthy aroma of fresh sage, and the sharp, savory flavor of Romano cheese.
– 1 medium spaghetti squash – 2 tablespoons olive oil – 1/4 cup pine nuts – 10-12 fresh sage leaves
– 1/2 cup grated Romano cheese – 2 cloves garlic, minced – Salt and pepper to taste – Optional: a pinch of red pepper flakes for a bit of heat
Prepare the Spaghetti Squash: – Preheat your oven to 400°F (200°C). – Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds.
– Drizzle the cut sides of the squash with 1 tablespoon of olive oil, and season with salt and pepper. – Place the squash halves cut-side down on a baking sheet and roast for 30-40 minutes, or until the flesh is tender and easily shredded with a fork. – Once cooked, use a fork to scrape the flesh into spaghetti-like strands and set aside.
Toast the Pine Nuts: – While the squash is roasting, heat a small dry skillet over medium heat. – Add the pine nuts and toast them for 2-3 minutes, stirring frequently, until they are golden and fragrant. Be careful not to burn them. – Remove the pine nuts from the skillet and set aside.
Fry the Sage and Garlic: – In the same skillet, add the remaining tablespoon of olive oil over medium heat. – Add the sage leaves and fry them until crisp, about 1-2 minutes. – Remove the sage leaves from the skillet and place them on a paper towel to drain.