Spaghetti Squash with Pine Nuts, Sage Butter and Romano
1 spaghetti squash, halved lengthwise and seeded
1/2 cup toasted pine nuts
1/2 cup grated Pecorino Romano cheese
5 or 6 large fresh sage leaves
6 tablespoons unsalted butter
Salt and ground white pepper to taste
Preheat oven to 350 degrees.
Place the squash, cut side down, in a large baking dish. Add about 1/2 cup salted water to the pan. Bake the squash for about 50 minutes or until you can easily pierce the flesh with a fork.
Meanwhile, melt the butter in a small skillet over medium-high heat. After the foam subsides, add the sage leaves and cook about 2 to 3 minutes, until the leaves are slightly crispy and the butter is turning slightly brown. Remove from heat.
Scrape flesh of squash from the rind using a fork and place in a bowl. Pour the sage butter over the spaghetti squash. Add the pine nuts and Romano cheese; toss. Season with the salt and white pepper, toss again to combine. Serve immediately.
