Recipes Spaghetti Squash with Pine Nuts, Sage, and Romano 4.4 (216) 160 Reviews 25 Photos This is a great vegetarian main course or a perfect side dish to any meat. I guarantee you will not have any leftovers! Submitted by Sarah Stephan Published on April 2, 2019 Save Rate Print Share Add Photo 25 25 25 25 Prep Time: 10 mins Cook Time: 50 mins Total Time: 1 hr Servings: 4 Yield: 4 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 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. I Made It Print 270 home cooks made it! Nutrition Facts (per serving) 150 Calories 9g Fat 14g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 150 % Daily Value * Total Fat 9g 12% Saturated Fat 3g 17% Cholesterol 13mg 4% Sodium 134mg 6% Total Carbohydrate 14g 5% Dietary Fiber 0g 1% Total Sugars 0g Protein 6g 11% Vitamin C 4mg 4% Calcium 128mg 10% Iron 1mg 8% Potassium 251mg 5% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.