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 filling, healthy, paleo, gluten-free, and so incredibly tasty!

Roasted Spaghetti Squash with Brown Butter, Sage and Walnuts

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.

Roasted Spaghetti Squash with Brown Butter, Sage and Walnuts

Roasted Spaghetti Squash with Brown Butter, Sage and Walnuts

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Roasted Spaghetti Squash with Brown Butter and Walnuts

Roasted Spaghetti Squash with Brown Butter and Walnuts

  • Author: Mark Bittman
  • Prep Time: 5 mins
  • Cook Time: 40 mins
  • Total Time: 45 mins
  • Yield: 4 servings 1x
  • Category: Dinner
  • Cuisine: American

Description

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 filling, healthy, paleo, gluten-free, and so incredibly tasty!


Scale

Ingredients

  • 2 medium spaghetti squash
  • 1 teaspoon olive oil
  • 1/2 teaspoon each: salt and pepper
  • ½ cup walnuts
  • 2 sprigs fresh sage
  • 4 tablespoons butter

Instructions

  1. Heat the oven to 500 degrees F. (while the oven is heating) Halve the squash lengthwise and scrape out the seeds.
  2. Put the squash on a rimmed baking sheet, drizzle with olive oil and sprinkle with salt and pepper. Turn them sit side down.
  3. 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 ½ cup walnuts. Strip the leaves from 2 sprigs sage and chop.
  4. After the squash has cooked for 25 minutes or so, 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, she and a sprinkle of sea salt and pepper. Turn off the heat.
  5. When the squash is tender, carefully use a fork to scrape loose the strands of squash, keeping them inside the skin.
  6. Put each squash half on a plate, sprinkle with salt and pepper, spoon the butter mixture over the top, and serve.

Notes

Excerpted from How To Cook Everything Fast by Mark Bittman. Copyright 2014 by Double B Publishing, Inc. Reprinted with permission from the publisher.