This recipe combines the nutty flavour of toasted pine nuts with the earthy essence of sage and the sharp tang of Pecorino Romano cheese. It’s a simple yet sophisticated dish that’s as nutritious as it is delicious.
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
Method of preparation:
Preheat the oven to 350 degrees F (175 degrees C).
Place the pumpkin halves, cut side down, in a large baking dish.
Bake in the preheated oven for 50 minutes.
When cooked, remove from the oven and allow to cool slightly. Use a fork to scrape the flesh from the skin. It will come out in strands resembling spaghetti.
In a bowl, toss the spaghetti squash strands with the toasted pine nuts, grated pecorino, chopped sage and melted butter.
Season to taste with salt and pepper.
Toss to combine.
