Butter & Sage Spaghetti Squash with Toasted Pine Nuts
Author: Marla Hingley
Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Splurge and buy some fresh sage, it will make all the difference!
  • 1 spaghetti squash
  • 2 tsp olive oil
  • 4 Tbsp butter or margarine
  • 1 clove garlic, minced
  • 8 fresh sage leaves, finely chopped
  • 4 Tbsp pine nuts, toasted (optional)
  • 1 lemon zest
  • 1-3 Tbsp lemon juice, to taste
  • Parmesan cheese, to taste (optional)
  • Salt and pepper
  1. Cut squash in half lengthwise, and remove seeds. Drizzle oil on flesh and place cut side down onto baking sheet.
  2. Bake at 400°F for 45-60 minutes, or until flesh is easily pierced.
  3. Using fork, gently scrape flesh of squash starting from the center and working towards the rind. Place all 'spaghetti' into a large bowl.
  4. In a small dry skillet, toast pine nuts until just start to turn golden. Set aside.
  5. Melt butter over medium-high heat and add garlic and sage leaves. Cook for about 3-4 minutes until garlic is golden and leaves start to crisp. Stir in lemon zest and juice then pour over squash.
  6. Garnish with cheese if desired. Season to taste with salt and pepper.
Recipe by Gluten Free Club at https://www.glutenfreeclub.com/butter-sage-spaghetti-squash/