Spaghetti Squash with Pine Nuts, Sage, and Romano


1 spaghetti squash, halved lengthwise and seeded

2 T. chopped fresh sage

c. toasted pine nuts

2 tsp. butter, melted

c. grated Pecorino Romano cheese

Salt and pepper to taste


Preheat oven to 350 degrees.  Place the squash, cut side down, in a large baking dish.  Bake the squash in the oven for 50 minutes.  Scrape flesh of squash from the rind using a fork and place in a bowl.  Add the pine nuts, cheese, sage, butter, salt, and pepper; toss to combine.  Serve immediately.