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Spaghetti Squash with Ricotta, Sage, and Pine Nuts

kept bytihleigh
recipe bySerious Eats

1 small spaghetti squash (about 2 pounds)
3/4 cup part skim ricotta
1 clove garlic, mashed
Olive oil (about 1/2 to 1 full tablespoon)
6 to 8 fresh sage leaves
Salt and pepper
1/4 cup pine nuts, toasted



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