|Raw spaghetti squash|
But that's exactly what you get with spaghetti squash, which is remarkably easy to work with. Once roasted, the squash easily breaks into strands using a fork. And they're remarkably resilient. I was afraid the whole thing would turn to mush when I tossed it with the brown butter sauce, but it (mostly) held up.
|Roasted spaghetti squash easily separates into strands using a fork.|
Like the zucchini spaghetti I made last year, you're not going to fool anyone into thinking these are actually noodles. But the squash's flavor complements the sauce nicely and visually it comes pretty close to looking like a pasta dish.
|One squash was enough for two generous servings.|
Spaghetti Squash with Sage and Brown Butter
Makes 2 portions
1 spaghetti squash
1/4 cup pine nuts
3 to 4 tbsp. unsalted butter
2 tbsp. chopped fresh sage
2 tbsp. fresh lemon juice (juice from 1/2 lemon)
Salt and freshly ground black pepper, to taste
Grated parmigiano-reggiano cheese
1. Preheat oven to 400 F.
2. Cut the squash in half the long way (i.e. from the stem end to the base). Brush a baking dish with olive oil. Place the squash halves in the baking dish, cut-sides down. Roast in the for 50 minutes until the cut edges are lightly browned and the squash is softened. Allow to cool a bit.
3. Meanwhile, heat a medium frying pan over medium heat. Add pine nut and toast, stirring occasionally, until fragrant and lightly browned, about 8 to 10 minutes. Remove from pan. Add butter and cook, stirring occasionally, until the butter turns a light brown color. Add the sage and remove from the heat.
4. Use a fork to remove the squash meat from the skin and shred it. Place in a large bowl. Add the pine nuts and brown butter mixture. Add the lemon juice and season with salt and pepper. Toss to combine. Serve in bowls with grated parmesan cheese on the side.