Pine Nut Sage Spaghetti Squash
1 spaghetti squash
1/4 cup toasted pine nuts
2 tablespoons fresh sage, chopped
2 teaspoons ghee, melted (or margarine or olive oil)
Salt and pepper to taste
Preheat oven to 350°F. Cut the spaghetti squash in half, lengthwise, and seed it. Place the squash cut side down in a baking dish. Bake for 50 minutes. Scrape the stringy flesh from the squash rind with a fork. In a medium-size bowl, combine the squash, pine nuts, sage, ghee, salt, and pepper. Serve immediately. Can add romano cheese to the dishes of those not on the diet after serving.
Adapted from Mothering.com