Spaghetti squash is easy to prepare, and it forms pasta-like strands when you rake the cooked squash with a fork. Sage provides the anchor for a hearty winter pesto that pairs beautifully with the squash and white beans; prep the pesto while the squash roasts. (I also love spaghetti squash with our Easy All-Purpose Tomato Sauce.) Serve as a side dish or with crusty bread for a meatless winter dinner.
- 1 (3-pound) spaghetti squash
- Spicy Sage and Parsley Pesto
- 1 (15-ounce) can cannellini beans, rinsed and drained OR 1-1/2 cups cooked beans
- 1/4 cup shaved pecorino Romano cheese
Preheat oven to 400 degrees F.
Cut spaghetti squash in half lengthwise. Use a spoon or melon baller to scoop out the seeds and discard. Place squash halves cut-side-down on a rimmed baking sheet. Bake for 40 minutes or until tender. Use a fork to scrape the surface of the squash, which will come away in spaghetti-like strands. Place squash in a large bowl. Add Spicy Sage and Parsley Pesto and beans, tossing to combine. Garnish with shaved cheese.