We’re in the heart of the fall season right now and hearty chilly weather dishes are all I want right now! Spaghetti squash is one of my favorites to work with because of its pasta-like consistency, so I seasoned it with brown butter, sautéed garlic, and crispy sage leaves to bring out its natural flavor! This is an excellent dish to serve up to any vegetarian guests you have at Thanksgiving or for the days you’re craving warm comfort food minus the added holiday pounds! 😉
(serves 2, but I’m typically full after only eating half of my half! Haha)
1 large spaghetti squash
½ cup (1 stick) of unsalted butter
Salt and pepper to taste
12 large sage leaves
2 garlic cloves, minced
¼ cup grated parmesan cheese
Grated nutmeg (optional)
Preheat oven to 400 degrees F (204 degrees C) and cover a baking sheet with foil.
Spaghetti squash can be a son-of-a-biscuit-eater to cut in half so please PLEASE use caution when cutting this in half! Use your sharpest knife and cut squash in half lengthwise.
(1.) Use a large spoon to scoop out the stringy insides and seeds. (2.) Add two tablespoons of butter per each half and season with salt and pepper. Place on the prepared baking sheet (cut side up) and roast for 45 minutes to 1 hour or until a fork easily pierce the inside of the squash. I tend to like my spaghetti squash to still have a bit of a crunch so 45 minutes is perfect. If you prefer a softer texture, roast for the entire hour.
In the last 10 minutes of cooking your squash, we’re going to prep the rest of the dish.
(3.) Place the remaining 4 tablespoons of butter into a medium sized saucepan and heat over medium heat. Cook until butter is melted, bubbly, and turning a shade of light brown. Add sage leaves and cook 1-2 minutes. Remove leaves with a fork and set on a paper towel to cool and dry. Add minced garlic to melted butter and sauté for 1-2 minutes or until garlic is lightly browned. Remove mixture from heat and set aside. When the spaghetti squash is finished cooking, remove from the oven and let cool a few minutes. (4.) Spoon butter from the center of the squash and baste the edges.
(5.) Use a fork to shred the squash away from the sides of the shell.
Pour brown butter and garlic mixture evenly over the two halves and toss with a fork to mix. Crumble sage leaves over the top and sprinkle with grated parmesan and nutmeg. Serve right away!