Twin Springs Fruit Farm

Smoky Twin Springs Spaghetti Squash (with sage, pine nuts, and Pecorino Romano)

Smoky Twin Springs Spaghetti Squash (with sage, pine nuts, and Pecorino Romano)
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Serves: 4 for main course; 6 as a side dish.
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 TSFF spaghetti squash, halved lengthwise and seeded
  • 2-3 tablespoons chopped fresh sage to taste
  • ½ cup toasted pine nuts
  • ½ cup grated Pecorino Romano cheese
  • 1 tablespoon of melted butter
  • Red pepper flakes (optional)
  • Salt and pepper to taste
Instructions
  1. Preheat the oven to 350 degrees F
  2. Place the squash, cut side down in a large baking dish filled with ½" of water
  3. Bake the squash in the preheated oven for 40-50 minutes depending on size, until a knife easily pierces the skin (add water as necessary during cooking). Don't overcook.
  4. Scrape flesh of squash from the rind using a fork into a bowl. Add the sage, toasted pine nuts, cheese, butter, salt, pepper and red pepper flakes (if used). Toss to combine and serve immediately.