Spaghetti Squash with Ricotta, Sage, Pignoli, and Parmesan

• 1 whole Medium Spaghetti Squash (about 2 Pounds)
• 1/2 Tablespoons Unsalted Butter
• 2 cloves Garlic, Minced
• 1 Tablespoon Minced Fresh Sage Leaves
• 3/4 cups Whole Milk Ricotta
• 2 ounces, weight Pine Nuts (pignoli), Toasted Until Fragrant And Brown
• Salt And Pepper To Taste (I Used About 1.5 Teaspoon Salt And Lots Of Pepper)
• 1 Tablespoon (up To 2 Tablespoons) Parmesan Cheese

1. 1.
2. Cut the spaghetti squash in half lengthwise, scoop out the seeds, and microwave on high for 6-8 minutes.
3. Shred the flesh with a fork and then scoop it out with a big spoon into a casserole dish.
4. 2.
5. Heat the butter over medium heat until nut brown.
6. Add the garlic and sage leaves, saute until garlic is straw-colored, then add to the squash.
7. 3.
8. Add the ricotta, pine nuts, salt, and pepper to the squash.
9. Smooth out the top.
10. 4.
11. Sprinkle the top evenly with a layer of Parmesan.
12. 5.
13. Broil until the top is brown in spots.

butter, garlic, milk ricotta, brown, salt, parmesan cheese

Taken from tastykitchen.com/recipes/special-dietary-needs/spaghetti-squash-with-ricotta-sage-pignoli-and-parmesan/ (may not work)