Spaghetti Squash with Pine Nuts and Sage

Spaghetti Squash with Pine Nuts and Sage
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.

I remember making my first spaghetti squash when I was a teenager. My sister and I had so much fun combing out strands of the squash as you would spaghetti. We always called spaghetti squash “our” spaghetti. This version is much more grown up with the flavors of sage and cheese, but to be honest, I could still top spaghetti squash with a little marinara sauce and call it a meal.

  • Prep time
    10 min
  • Cook time
    1 hr
  • Servings
    6 Servings
  • Serving size
    1 cup
Nutrition Facts

Nutrition Facts

6 Servings

  • Serving Size
    1 cup
  • Amount per serving Calories 95

  • Total Fat 6g
    • Saturated Fat 0.8g
  • Cholesterol 0mg
  • Sodium 35mg
  • Total Carbohydrate 9g
    • Dietary Fiber 2g
    • Total Sugars 3g
  • Protein 2g

Choices/Exchanges: 1/2 Starch, 1 Fat



  • medium spaghetti squash (halved and seeded)
    1 (about 2 lbs)
  • olive oil
    2 tsp
  • onion(s) (minced)
  • large shallot (minced)
  • garlic (minced)
    2 clove
  • pine nuts
    1/4 cup
  • Pecorino Romano cheese (freshly grated)
    2 tbsp
  • minced fresh sage
    1 tbsp
  • crushed red pepper flakes (crushed)
    1/4 tsp
  • sea salt
    to taste
  • freshly ground black pepper
    to taste


  1. Preheat the oven to 400°F. Place the squash halves cut-side down on a parchment paper–lined baking sheet and roast for about 50 minutes, or until tender.

  2. Meanwhile, heat the olive oil in a skillet over medium heat. Add the onion, shallot, and garlic and sauté for 4 minutes. Add in the pine nuts and cook for 2 minutes until the pine nuts are lightly browned. Set aside.

  3. When the squash is cooked, turn over squash to cut side up. With a pasta rake or large spoon, scoop the flesh from the squash shell. The flesh will come out like strands of spaghetti. Add the squash to a large serving bowl and rake through the strands to keep them separated. Add in the pine nut mixture, cheese, sage, crushed red pepper flakes, salt, and pepper. Toss well and serve.