Spaghetti Squash with Pine Nuts, Sage and Romano Cheese

Spaghetti Squash

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.


  • 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.

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