Spaghetti Squash with Pistachios Sage
Ingredients
- 1 (2 1/2 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
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