Roasted Spaghetti Squash with Toasted Pine Nuts, Sage, and Parmesan

• 1 each spaghetti squash halved lengthwise and seeded
• 4 tablespoons pine nuts toasted
• 3 1/2 tablespoons parmesan, parmigiano-reggiano cheese, grated
• 2 tablespoons sage freshly chopped
• 1 1/2 teaspoons olive oil, extra-virgin or melted butter
• 1 x salt and black pepper to taste

1. Preheat oven to 350F (180C).
2. Set the squash, cut side down, in a large baking dish.
3. Bake the squash for 50 to 60 minutes until it is tender.
4. Let cool enough to handle.
5. Remove the strand with a fork and transfer in a large bowl.
6. Stir in the toasted pine nuts, cheese, sage, olive oil or butter, salt, and pepper to taste.
7. Toss well.
8. Serve warm.

nuts, parmesan, sage freshly, olive oil, salt

Taken from recipeland.com/recipe/v/roasted-spaghetti-squash-toaste-51677 (may not work)