Spaghetti Squash with Pine Nuts and Sage

This serves 3 heartily and healthily! If you're feeding three (like I am) make sure to cut amounts down. I wouldn't try freezing this.

• 1-1lb spaghettis squash
• 1 tsp EVOO
• 1/2 minced onion
• 1 small shallot
• 1 clov garlic
• 3 tbsp pine nuts
• 1 tbsp pecarino cheese, grated
• minced fresh sage
• salt and pepper to taste
• Preheat oven to 400

1. Prepare your spaghetti squash 
2. Preheat the oven to 400°F. 
3. While the squash is cooking, heat the EVOO in a skillet on medium heat
4. Add in the onion shallot and garlic and sautee for 4 minutes
5. Add the pine nuts and cook for 2 minutes until lightly brown
6. Once done, cut squash in half and scoop out the flesh.
7. Add the squash to a large serving bowl and rake through the strands to keep them separated. 
8. Add in the pine nut mixture, cheese, sage, crushed red pepper flakes, salt, and pepper. 
9. Toss well and serve.