Spaghetti Squash With Pine Nuts, Sage, and Romano

Ingredients

• 1 spaghetti squash
• 2 tablespoons olive oil
• 1/4 cup pine nuts
• 2 cloves garlic, minced
• 2 tablespoons fresh sage, chopped
• 1/4 cup grated Romano cheese
• Salt and pepper, to taste

Directions

1. Preheat oven to 375°F.
2. Cut the squash in half lengthwise and scoop out the seeds. Place squash cut side down on a baking sheet lined with parchment paper.
3. Bake for 25 minutes, or until squash is tender.
4. While the squash is baking, heat olive oil in a small skillet over medium heat. Add pine nuts and garlic and cook, stirring, until the pine nuts are golden brown. Stir in sage and remove from heat.
5. When the squash is done baking, use a fork to scrape out the spaghetti-like strands. Place squash in a bowl and add the pine nut mixture, Romano cheese, salt, and pepper. Toss until well combined.
6. Serve warm.

Interesting Facts

• Spaghetti squash is a type of winter squash with a mild, sweet flavor.
• Pine nuts are the edible seeds of certain species of pine trees.
• Sage is a fragrant herb with a slightly peppery flavor.
• Romano cheese is a type of hard, flavorful Italian cheese.