Low-Sodium Recipes: Spaghetti Squash with Pine Nuts, Sage, and Romano

1 spaghetti squash, halved lengthwise and seeded1/4 cup toasted pine nuts1/4 cup grated Pecorino Romano cheese2 tablespoons chopped fresh sage2 teaspoons butter, meltedsalt and pepper to tastePreheat oven to 350 degrees F (175 degrees C). Place the squash, cut side down, in a large baking dish. Bake the squash in the preheated 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. Amount Per Serving  Calories: 150 | Total Fat: 9.4g | Cholesterol: 13mg Powered by ESHA Nutrient Database

Spaghetti Squash with Pine Nuts, Sage, and Romano

Servings Per Recipe: 4

Amount Per Serving

Calories: 150

Total Fat: 9.4gCholesterol: 13mgSodium: 231mgTotal Carbs: 13.7g    Dietary Fiber: 0.4gProtein: 5.6g VIEW DETAILED NUTRITION
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