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Quick and easy comfort food? Those things don't usually pair together in the same sentence, but with this brown butter sage spaghetti squash, you can have the best of both worlds! This dish is flavorful and filling; it makes for the perfect weeknight meal!
If you're in the heart of squash season, try these spaghetti squash lasagna boats while you're at it, too!
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Despite looking fancy, smothered in walnuts and parmesan cheese, this dish is so simple and humble. The contrasting textures make every bite perfection, plus you have the added benefits of eating squash which is loaded with good-for-you nutrients.
Originally hailing from Mr. Mark Bittman's cookbook How To Cook Everything Fast, this brown butter sage spaghetti squash recipe adaptation has everything you're looking for in a quick and comforting meal.
How to make brown butter sage spaghetti squash
The main reason why this is so quick and easy is that it takes just 5 minutes of prep time! Once that's done, the rest is oven time. Here are the 4 steps to follow:
- Bake the squash: While the oven is heating, halve the squash lengthwise and scrape out the seeds. Line a baking sheet with parchment paper, drizzle the squash with olive oil, and sprinkle with salt and pepper. Turn them cut side down and roast until the squash are tender, about 25-35 minutes.
- Make the brown butter: While your squash are in the oven, melt some butter in a small pan. Cook the butter until the foam subsides and the butter turns brown, about 2-4 minutes. Stir in the walnuts, garlic, and fresh sage leaves and let them cook for 30 seconds.
- Turn your squash into spaghetti: When the squash is ready, carefully scrape the inside with a fork to loosen the strands.
- Drizzle with brown butter: Choose the 4 nicest looking squash shells and pile all the spaghetti squash strands inside. Sprinkle the tops with parmesan cheese and then pour the butter over the top.
The full list of ingredients and recipe instructions are in the recipe card below.
What's brown butter?
Brown butter is cooked butter. The cooking process gives the butter a nice golden-brown color and enhances the flavor. The result is a warm and nutty sauce that goes well with savory foods, like this brown butter sage spaghetti squash.
Tips for preparing and cooking spaghetti squash
Squash can be an intimidating vegetable to pick up at the grocery store. They are usually quite large and have hard exteriors, and are often associated with however your mom or grandmother cooked them when you were a kid.
Those memories can't be erased, but you can change your perception of squash with this delicious brown butter sage spaghetti squash recipe, and these tips on how to prepare and cook them.
And if you're already a squash lover, hopefully these tips will make your life a little easier next time you reach for a squash!
- Picking a squash: When it comes to picking a spaghetti squash, you want to go for one that's hard and has no soft spots. You want it to feel nice and heavy in your hand.
- Prep: The prep work for this recipe is very easy. All you have to do is, using a sharp knife, cut the squash in half lengthwise. If it's easier, bring the squash to a lower surface level so you can have more leverage when cutting it. Then scoop out the seeds.
- Cooking: You'll want to cook the squash until it's fork-tender. It's important not to overcook your squash, as the strands that give it its spaghetti-like nature can become mushy. An overcooked squash will be a boat of mush.
What to serve with brown butter sage spaghetti squash
Despite being a vegetable, this spaghetti squash recipe will fill you up! That said, if you'd like to serve it as a side dish, here are some ideas of what to pair with it:
- Meat dishes: baked pork chops, baked chicken breast, or steak salad
- Vegetarian dishes: cashew cream of mushroom soup or kale waldorf salad
What is a substitute for sage in the brown butter sauce?
You can substitute the sage leaves for rosemary or thyme, however, you will get a slightly different taste.
How should I store cooked spaghetti squash?
Store leftovers in an airtight container in fridge. It will last up to one week.
Is this more of a side dish or a main meal?
We've made the portions quite large, so it's more like a main meal. But it also makes a delicious side dish!
Popular spaghetti squash recipes
- 4 small spaghetti squash (or 3 medium)
- 1 tablespoon olive oil
- 1 teaspoon EACH: sea salt and pepper
- 6 tablespoons butter
- 1 cup walnuts
- 2 cloves garlic (finely minced)
- 8 sage leaves (chopped)
- ½ cup shredded parmesan cheese
- Heat your 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 then place 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, 25-35 minutes.4 small spaghetti squash, 1 tablespoon olive oil, 1 teaspoon EACH: sea salt and pepper
- After the squash has cooked for 15 minutes, melt the butter in a small pan over medium-high heat. Cook the butter, swirling the pan a few times, until the foam subsides and the butter turns brown, about 2-4 minutes. Stir in the walnuts, garlic, and sage and let them cook for 30 seconds. Set the butter aside.6 tablespoons butter, 1 cup walnuts, 2 cloves garlic, 8 sage leaves
- When the squash is tender, carefully use a fork to scrape loose the strands of squash.
- Choose the 4 nicest looking squash shells and pile all the spaghetti squash strands in those 4 shells. Sprinkle the tops with parmesan cheese and then pour the butter over top.½ cup shredded parmesan cheese
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
For more dinner ideas, check out the rest of our dinner recipes!