"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Spaghetti Squash with Pine Nuts and Sage Recipe

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This recipe for Spaghetti Squash with Pine Nuts and Sage, by , is from Special Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Rhea Johnson

Category:
Category:

Ingredients:  
Ingredients:  
1 medium (2 pounds) spaghetti squash, halved and seeded
2 teaspoons olive oil
1 onion, minced
1 large shallot, minced
2 garlic cloves, minced
╝ cup pine nuts
2 tablespoons freshly grated Romano cheese
1 tablespoon minced fresh sage
╝ teaspoon crushed red pepper flakes
Sea salt, to taste
Freshly ground pepper, to taste

Directions:
Directions:
Preheat oven to 400 degrees F. Place the squash halves cut side down on a parchment paper-lined baking sheet and roast for about 50 minutes, or until tender.
Meanwhile, heat the olive oil in a skillet over medium heat. Add the onion, shallot, and garlic and sautÚ for 4 minutes. Add in the pine nuts and cook for 2 minutes until the pine nuts are lightly browned. Set aside.
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.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hour & 10 minutes

 

 

 

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