Nutrition per serving may change if servings are adjusted.
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
Place squash cut-side down in a microwave-safe dish; add 2 tablespoons water. Microwave, uncovered, on High until tender, 10 to 15 minutes.
Meanwhile, position rack in upper third of oven; preheat broiler to high.
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.
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.
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