Spaghetti Squash with Pine Nuts and Sage

By Lady Butterfly

Ingredients

• 1 medium (2 pounds) spaghetti squash, halved and seeded
• 2 teaspoons olive oil1 onion, minced
• 1 large shallot, minced
• 2 garlic cloves, minced1/4 cup pine nuts
• 2 tablespoons freshly grated Romano cheese
• 1 tablespoon minced fresh sage
• 1/4 teaspoon crushed red pepper flakes
• Sea salt, to taste
• Freshly ground pepper, to taste

Details

Servings 1
Adapted from diabetes.org

Preparation

Step 1

serves 6

Preheat oven to 400 degrees F. Place the squash halves cut side down on a parchment paper-lined baking sheet and roast for about 50 minutes, or until tender.

Meanwhile, heat the olive oil in a skillet over medium heat. Add the onion, shallot, and garlic and sauté for 4 minutes. Add in the pine nuts and cook for 2 minutes until the pine nuts are lightly browned. Set aside.

When the squash is cooked, turn over squash to cut side up. With a pasta rake or large spoon, scoop the flesh from the squash shell. The flesh will come out like strands of spaghetti. Add the squash to a large serving bowl and rake through the strands to keep them separated. Add in the pine nut mixture, cheese, sage, crushed red pepper flakes, salt, and pepper. Toss well and serve.

Nutrition Facts Serving Size: 1 cup Calories 95 Carbohydrate 9 g Protein 2 g Fat 6.0 g Saturated Fat 0.8 g Sugar 3 g Dietary Fiber 2 g Cholesterol 0 mg Sodium 35 mg