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Spaghetti Squash with Pistachios & Sage

Spaghetti Squash with Pistachios & Sage

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.


8 servings

Prep Time

30 minutes

Total Time

30 minutes


  • 12 1/2- to 3-pound spaghetti squash, halved lengthwise and seeded
  • 3/5cup unsalted shelled pistachios
  • 3tablespoons packed light brown sugar
  • 2tablespoons butter, cut into 8 pieces
  • 1tablespoon chopped fresh sage
  • 1/2teaspoon salt, divided
  • 1tablespoon extra-virgin olive oil


  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 1/4 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 1/4 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 Facts

Per serving (recipe makes 8 servings)

Calories 152.33kcal
Carbohydrate Total 15.8g
Total Sugars 8.86g
Added Sugars 5g
Fiber 2.74g
Total Fat 9.65g
Saturated Fat 2.69g
Mono Saturated Fat 4.72g
Cholesterol 0.01mg
Sodium 169.49mg
Protein 3g
Potassium 252.93mg
Calcium 43.01mg
Chromium 0.05mcg
Folate 15.02mcg
Iron 0.86mg
Magnesium 25.37mg
Omega-6 2g
Trans Fatty Acid 0.01g
Vitamin A 253.89IU
Vitamin D 0IU
Vitamin B12 0.17mcg
Vitamin C 4.52mg
Vitamin E 1mg
Zinc 0.49mg
Phosphorus 66.08mg
Vitamin B3 0.86mg

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