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.