Brown Butter Sage Spaghetti Squash Recipe
User Reviews
5
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Prep Time
5 mins
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Cook Time
40 mins
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Total Time
45 mins
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Servings
4 servings
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Calories
355 kcal
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Course
Dinner
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Cuisine
North American
Brown Butter Sage Spaghetti Squash Recipe
Description
The Brown Butter Sage Spaghetti Squash Recipe begins by roasting halved spaghetti squash at a high temperature until tender enough to scrape into strands. These strands resemble thin spaghetti noodles and provide a mild, slightly sweet base. While roasting, butter is browned in a pan to develop a rich, nutty flavor, then combined with finely minced garlic, chopped sage leaves, and toasted walnuts for texture and aroma.
Once the squash is ready, its strands are placed back into select squash shells for a rustic presentation. The browned butter mixture is drizzled over the strands, allowing the buttery, herbaceous sauce to coat them evenly. Shredded Parmesan cheese tops the dish, adding a savory, salty finish that melts into the warm squash and butter.
This recipe works well as a low-carb pasta alternative or a unique side dish for dinner. The flavors are warm and comforting, with a balance of buttery richness and fresh herb notes. Its presentation in the squash shells can also make an eye-catching serving method.
The recipe suggests using small to medium squash and controlling the butter amount to avoid excess richness while maintaining the key flavor components. Preparing the squash ahead or roasting multiple to increase portion size is possible as the strands can be easily reheated gently.
Ingredients
- 4 small spaghetti squash or 3 medium
- 1 tablespoon olive oil
- 1 teaspoon salt sea salt
- 1 teaspoon black pepper sea salt
- 6 tablespoons butter
- 1 cup walnuts
- 2 cloves garlic finely minced
- 8 sage chopped, leaves
- ½ cup Parmesan Cheese shredded
Instructions
- 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.
- 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.
- 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.
Notes
- This recipe serves multiple portions, with four stuffed squash shells recommended to hold the strands.
- Adjust the butter amount to taste, balancing richness without overpowering the squash's natural flavor.
- Add garlic and Parmesan for enhanced depth in the brown butter sauce.
- Roasting the squash at a high temperature softens the strands while preserving a slight firmness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 355 kcal
% Daily Value*
| Serving | 1 serving = ¼ of the recipe | |
| Calories | 355kcal | 18% |
| Carbohydrates | 35g | 12% |
| Protein | 5g | 10% |
| Fat | 25g | 38% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 30mg | 10% |
| Sodium | 473mg | 20% |
| Potassium | 590mg | 13% |
| Fiber | 8g | 32% |
| Sugar | 14g | 28% |
| Vitamin A | 932IU | 19% |
| Vitamin C | 10mg | 11% |
| Calcium | 130mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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