Autumn is here and squash season has arrived and I could honestly say I haven’t met a squash that I didn’t like. There’s a huge variety of squash to choose from, all packed with vitamins and minerals which makes them a healthy food option as well as being low in carbs and gluten free.
One of my favorite types of squash is spaghetti squash, it can become a hearty entree for lunch or dinner or the perfect side dish which I’m featuring here.
One thing I’ve learned from experience is not to over cook my squash in the oven, if you over cook it you won’t have those nice distinct strands that are so characteristic of spaghetti squash, so I like to cook mine a little al dente otherwise it can become one big pile of soft mush.
You’ll be cooking the strands a little more anyway, sometimes in the oven or like I did in this case on top of the stove.
It looks just like spaghetti doesn’t it?
You’ll need just a few ingredients, unsalted butter, garlic, fresh sage, freshly grated parmesan or even Granna Padano and your favorite toasted nuts, I like using hazelnuts for this.
Browned butter has a nutty, deep caramelized flavor which enhances any dish something that regular butter just can’t do.
I’ve made this many times as a side to a light protein and it always gets rave reviews.
Or you can just grab a fork and eat it as is!
- 1 large spaghetti squash
- 1 stick of unsalted butter
- 1 large handful of fresh sage
- 3 finely crushed or grated garlic cloves
- a showering of grated parmesan as much as you like
- toasted hazelnuts split in half
- olive oil
- salt and pepper to taste
- Cut the spaghetti squash in half lengthwise, scoop out the seeds best you can, you’ll also be able to remove them after it’s roasted.
- Drizzle the cut squash with some olive oil, salt and pepper.
- Add parchment paper to a rimmed sheet pan and place the squash cut side down.
- Roast at 375 til the tip of a knife goes in easily, usually around 40 minutes but it really depends on the size of the squash. ( I once went a little over an hour and the squash was limp and mushy and the strands clumped together.) You’re looking for an al dente feel.
- When squash is done cooking flip over to cut side up and let the 2 halves cool down.
- When squash is cool, take a fork and rake the squash to get all the strands making sure you get all the bottom and sides, then set aside the “spaghetti”.
- FOR THE BROWNED BUTTER SAUCE
- On medium heat place the butter in a shallow fry pan, once the butter starts to foam add the garlic and sage, once it turns dark tan and smells nutty it’s finished and the sage should be somewhat crispy, then add in the toasted nuts.
- You can remove the garlic if it gets too dark (optional).
- Toss in your spaghetti squash strands adding little bits of the crispy sage and preserving some for the garnish.
- Place the tossed squash onto your pretty serving bowl and GENEROUSLY shower it with grated fluffy parmesan cheese.
- Top with a few crispy sage leaves for garnish.