Spaghetti Squash with Pine Nuts 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!"
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains pasta
contains dairy
pescatarian
- salt and pepper to taste
- 1 spaghetti squash halved lengthwise and seeded
- 2 teaspoons butter melted
- 1/4 cup toasted pine nuts
- 2 tablespoons chopped fresh sage
- 1/4 cup grated pecorino romano cheese
- Carbohydrate 17.5876587515651 g
- Cholesterol 10.5838541585325 mg
- Fat 14.6742860467907 g
- Fiber 0.524475007202532 g
- Protein 5.79800645994163 g
- Saturated Fat 3.25246491531028 g
- Serving Size 1 1 serving (247g)
- Sodium 165.966143207614 mg
- Sugar 17.0631837443626 g
- Trans Fat 2.13725654272634 g
- Calories 209 calories
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.
