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!
- 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
- Heat the oven to 500 degrees F. (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 sit side down.
- 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.
- 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.
- 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.
Excerpted from How To Cook Everything Fast by Mark Bittman. Copyright 2014 by Double B Publishing, Inc. Reprinted with permission from the publisher.