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Spaghetti Squash With Pine Nuts, Sage, And Romano
This vegan recipe is delicious on its own or with a dollop of sour cream or plain greek yogurt and/or some freshly grated cheddar if you want to take things in a healthier direction, try this light pasta alfredo or this version that adds some spinach.
Recipe Summary 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 | Winter Vegetarian Recipes Healthy
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
Preheat oven to 350 degrees F (175 degrees C).
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.
Info | Winter Vegetarian Recipes Healthy
prep:
10 mins
cook:
50 mins
total:
1 hr
Servings:
4
Yield:
4 servings
TAG : Spaghetti Squash With Pine Nuts, Sage, And Romano
Fruits and Vegetables, Vegetables, Squash, Winter Squash, Spaghetti Squash,
