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Sage and Pecan Spaghetti Squash

Submitted by on January 24, 2011 – 9:30 pmOne Comment

Spaghetti Squash

This is a delicious recipe that I have adapted from the new Weight Watchers Points Plus Cookbook that is available at most Weight Watchers centers right now. I have not found it online yet, and it doesn’t have an ISBN on the back, so I am thinking that it is one of those limited books only available through Weight Watchers Publishing.

The recipe is really easy, tastes great, is a good side dish for any meal and low points (only 3 points for an enormous platter that is 1/4 of the entire batch). I like it so much I’ve actually  made a meal of a huge, whopping plate of it a few times.

Here’s what you’ll need:


  • 1 – 2 1/2 pound spaghetti squash
  • 2 tbsp pecans (or walnuts), chopped
  • 2 tsp olive oil
  • 2 Tbsp finely chopped fresh sage
  • 1 tsp kosher salt (or 1/2 tsp table salt)
  • 1/4 tsp black pepper


Spaghetti Squash

Cut Spaghetti Squash in half lengthwise. This is easier said than done, and half of the time I’m convinced I’m going to cut my hand off. If anyone has a great technique for this I’m all ears. As it goes, I just go at it very patiently and very slowly, not using too much pressure or going for it with any aggression. Slow and steady, and maybe wobble the knife a bit when it is in deep enough to get the thing to split open a bit and help you out.

Spaghetti Squash

Scoop out the seeds with a spoon and dispose of them.  The squash is quite “thready”, so don’t go too crazy, just get the seeds out and leave it be.

Spaghetti SquashNext, fill a pan with about 1/4 to 1/2 inch of water, and turn the two halves of the squash over in the pan so they are sitting in the water.  Put the oven at 400 degrees and bake for 40 minutes, or until tender when poked with a fork (fork slides in without too much force).

Spaghetti SquashMeanwhile, chop up some pecans and dry roast them in a pan on the stovetop until they are just barely browned. They should smell nice and toasty, but not burned. Take them off the heat and set aside. This whole process of toasting takes 3-5 minutes max.

Toast PecansTake the baked squash out of the oven and let it cool for 5-10 minutes so that you’ll be able to lightly handle the squash.

Baked Spaghetti SquashWhile the squash is cooling, finely chop the sage. Use the same pan that you used for toasting the pecans. Add the olive oil and let it heat up a bit. Add the sage and stir fry the sage until it is nice and crispy (about 3-4 minutes). You do not want the sage to be browned, just crisped and kind of fried in the olive oil.

Sauted SageTake one of the Spaghetti Squash halves and turn it over into a large bowl. Use a soup spoon to scoop out the squash, leaving behind the rind/peel of the squash only. It should scoop out fairly easily and be very thread-like, kind of like spaghetti (duh).

Spaghetti SquashDo the other side too. Then take two forks and kind of toss and break apart the squash so that it is nice and fluffy.

Spaghetti SquashAdd pecans and sage to the mix. Salt and Pepper too.

Spaghetti SquashToss.

Spaghetti SquashServe!

Spaghetti SquashIt really comes out so interesting. It tastes like there is butter in this dish, but there is none whatsoever. It is really very healthy, but tastes much better than most “healthy” dishes that I have come across like this.  This recipe makes 4 servings (which is a HUGE plate per serving I may add). Each serving is only 3 Points Plus Weight Watchers points — 111 calories, 5 g fat, 16 g carbs, 4 g fiber, 2 g protein.

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