Spaghetti Squash with Pistachios & Sage

Spaghetti Squash with Pistachios & Sage

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From: EatingWell Magazine, November/December 2018

Serve this low-carb side dish with roast pork, roast chicken or a firm white fish, like halibut or cod. No microwave? Bake squash halves cut-side down at 400°F until tender, 40 to 50 minutes.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 1 (2½ to 3 pound) spaghetti squash, halved lengthwise and seeded
  • ⅔ cup unsalted shelled pistachios
  • 3 tablespoons packed light brown sugar
  • 2 tablespoons butter, cut into 8 pieces
  • 1 tablespoon chopped fresh sage
  • ½ teaspoon salt, divided
  • 1 tablespoon extra-virgin olive oil


  • Prep

  • Ready In

  1. Place squash cut-side down in a microwave-safe dish; add 2 tablespoons water. Microwave, uncovered, on High until tender, 10 to 15 minutes.
  2. Meanwhile, position rack in upper third of oven; preheat broiler to high.
  3. Pulse pistachios in a mini food processor until coarsely chopped. Add brown sugar, butter, sage and ¼ teaspoon salt and pulse until the mixture starts to clump.
  4. Cut each squash half into 4 pieces and place on a baking sheet. Brush the squash with oil, sprinkle with the remaining ¼ teaspoon salt and top with the pistachio mixture. Broil, turning the pan from back to front halfway through, until the topping is browned, 2 to 3 minutes.

Nutrition information

  • Serving size: 1 piece
  • Per serving: 152 calories; 10 g fat(3 g sat); 3 g fiber; 16 g carbohydrates; 3 g protein; 15 mcg folate; 8 mg cholesterol; 9 g sugars; 5 g added sugars; 254 IU vitamin A; 5 mg vitamin C; 43 mg calcium; 1 mg iron; 169 mg sodium; 253 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 2 fat, ½ other carbohydrate, ½ starch

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