Spaghetti Squash with Pine Nuts

Spaghetti Squash with Pine Nuts, Sage, and Romano

• 1 spaghetti squash, halved lengthwise and seeded

• 1/4 cup toasted pine nuts
• 1/4 cup grated Pecorino Romano cheese
• 2 tablespoons chopped fresh sage
• 2 teaspoons butter, melted
• salt and pepper to taste

1. Cook the squash either in the oven or the microwave.
2. For the oven, preheat oven to 350 degrees. Cut the squash in half lengthwise. Remove seeds. Place the squash, cut side down, in a large baking dish. Bake the squash in the preheated oven for 50 minutes.
3. Microwave method. Poke the entire squash several times with a paring knife to allow steam/heat to escape. Place the whole squash in the microwave. Cook on high for only 5 minutes turning halfway through. Be careful handling the hot squash. Cut the squash in half lengthwise and remove the seeds. Place the half squash in a Pyrex dish cut side down. Add an inch of water to the pan. Cook on high about 10 minutes, checking a few times for doneness.
4. 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.

Variation of the recipe by Sarah Stephan on allrecipes.com