Roasted Spaghetti Squash with Brown Butter, Sage, and Walnuts
Roasted Spaghetti Squash is an essential fall favorite. It's paired with brown butter, sage, and walnuts for the best vegetarian dish you could ask for. This dish is filling, healthy, paleo, gluten-free, and so incredibly tasty!
I found out something new about myself last night: I totally love roasted spaghetti squash.
I know I know, I'm 36 years old, cook for a living, and spent 14 years as a vegetarian and, before last night, I had never eaten roasted spaghetti squash. I have a hard time believing it too.
I usually wouldn't share recipes with you guys that I've only tested out once, but since this one is from the renowned and well-respected Mr. Mark Bittman, I figured it was safe to forgo the recipe testing.
The recipe is from his newest cookbook called How To Cook Everything Fast. (in case you're wondering, I did get permission from the publisher to reprint the recipe, 'cause that's just how I roll.)
It's a simple dish that worked great as a quick and easy weeknight meal and was loaded with flavor and contrasting textures. In his cookbook, he has variations for roasted spaghetti squash, one with gorgonzola and hazelnuts and another vegan version with rosemary garlic oil and walnuts. The gorgonzola version is next on my list.
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Delicious Vegetarian Dinner Recipes:
- Creamy Coconut Lentil Curry
- Curried Quinoa Vegetable Stew
- Vegetable Asian Stir Fry Noodles
- Warm Caprese Pesto Pasta
- Mushroom Shepherd's Pie with Brown Buttered Potatoes
Roasted Spaghetti Squash with Brown Butter and Walnuts
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- 2 medium spaghetti squash
- 1 teaspoon olive oil
- ½ teaspoon EACH: sea salt and pepper
- ½ cup walnuts
- 2 sprigs fresh sage
- 4 tablespoons butter
- Heat the oven to 500 degrees Fahrenheit. While the oven is heating, halve the squash lengthwise and scrape out the seeds. Put the squash on a rimmed baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Turn them cut side down.2 medium spaghetti squash, 1 teaspoon olive oil, ½ teaspoon EACH: sea salt and pepper
- Put the squash in the oven – it doesn't have to be fully heated. Roast until the squash are tender and a knife easily pierces the skin, 30-40 minutes.
- While the squash is roasting, chop the walnuts and the sage leaves.½ cup walnuts, 2 sprigs fresh sage
- After the squash has cooked for 25 minutes, put 4 tablespoons butter in a small saucepan over medium heat. Cook, swirling occasionally until the foam subsides and the butter turns but brown, 3-5 minutes. Stir in the walnuts, sage, and a sprinkle of sea salt and pepper. Turn off the heat.4 tablespoons butter
- When the squash is tender, carefully use a fork to scrape loose the strands of squash, keeping them inside the skin.
- Put each squash half on a plate, sprinkle with salt and pepper, spoon the butter mixture over the top, and serve.
The Spaghette Squash recipe looks delicious!! My favorite kind of cooking is ‘throw it all together fast & put it in the crock-pot’ kind of recipes! Thanks! 🙂
Thank you so much! That’s the kind of cooking I love too. 🙂
I love spaghetti squash. These look amazing! My favorite fast recipes are some kind of veggie stir fry.
Stir fries are great, aren’t they?! I should get some more on the blog. 🙂
love you jen
Holy cow! This is incredible looking! That squash looks perfectly roasted and the idea of using a fork to create “spaghetti” is so clever!! I adore this recipe!! 🙂
Thank you so much, Nagi! I wish I could claim the recipe as my own, but it is 100% Mark Bittman’s. He has inspired me to create my own though so stay tuned for more. 🙂
I like recipes with quinoa
I love any fast recipe as long as it’s a good, quality tasting recipe with exceptional flavors and quality ingredients. And don’t feel bad, I was late 40’s before I tried spaghetti squash and totally fell head over heels in love with it. 🙂
Of course pasta is usually a fast, easy meal, but I think that there are many “fast” recipes out there. A nice salad with chick peas, almonds, grape tomatoes and pre-shredded red cabbage is wonderful. Also, putting things in a crockpot the night before, placing it in your fridge and then taking it out in the morning is an easy way to have dinner on the table in 5 minutes when you get home.
most roasted veggies are quick, healthy, and tasty. Bonus for already having them in the house (or garden).
I love recipes that use real food, not boxed, premade mixes. It doesn’t help me make a quick meal if I needed Bob’s Southern Spiced Gater in a Box as the main ingredient. One of my favourites is from Ozlem’s Turkish Table for ezme. It is like Turkish salsa. You mix chopped onions with either red pepper paste or tomato paste and then chopped tomatoes (seeded), Italian parsley, I add chopped red pepper, olive oil, squeezed lemon, salt and pepper and some red pepper flakes. It is great as a side, or for scooping, as a bruchetta, or on meat. It is healthy, quick and flavourful. Ozlem’s site is a wealth of photos, instructions and stories. I think she would love this recipe for its fresh ingredients and rich flavours.
I couldn’t agree more, Deborah! Really food is about making it from scratch, rather than faux food time savers. Heading over to Ozlem’s site right now to check it out. 🙂
I love cooking some spinach and edamame, and throwing them in the blender to make soup. Very east and fast recipe!
What a great idea!