Spaghetti Squash with Ricotta, Sage, Pignoli, and Parmesan

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   1.

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   Cut the spaghetti squash in half lengthwise, scoop out the seeds, and microwave on high for 6-8 minutes.

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   Shred the flesh with a fork and then scoop it out with a big spoon into a casserole dish.

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   2.

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   Heat the butter over medium heat until nut brown.

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   Add the garlic and sage leaves, saute until garlic is straw-colored, then add to the squash.

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   3.

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   Add the ricotta, pine nuts, salt, and pepper to the squash.

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   Smooth out the top.

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    4.

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    Sprinkle the top evenly with a layer of Parmesan.

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    5.

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    Broil until the top is brown in spots.

* Per serving · 4 servings · Values may vary.

No additional tips available.