Brown Butter Spaghetti Squash with Roasted Pecans and Crispy Sage

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What happens when it feels like Spring but still gets dark at 4:30 pm? Your body says “eat something light BUT make it comfort food!”

When these conflicting feelings hit spaghetti squash is always one of my go-to’s. The possibilities are endless and I am sure to come back to it frequently throughout the lifetime of this blog. However, I wanted my first post to have a variety of uses.

Need a recipe for a quick meal? Check! This is ready in about 40 minutes.

How about a recipe to impress your friends without much effort? Keep this in your back pocket. It is easily expanded.

The nutty, amazing flavor of the brown butter sauce with the crunchiness of the sage and pecans is such that it will make even your harshest critic reconsider.

So whip this awesome recipe up, pour yourself a glass of wine, and if you’re like me, watch The Bachelor you recorded last night. This cringe-worthy season needs to be accompanied by a great meal.

Ingredients

  • 1 spaghetti squash
  • 1/2 cup pecans, halved or chopped
  • 2 handfuls of sage
  • 4 tablespoons unsalted butter

Instructions

  1. Preheat oven to 375 degrees
  2. Cut squash lengthwise and spoon out the seeds
  3. Spray a cookie sheet and lightly salt,pepper, and olive oil the inside of both sides of the squash
  4. The squash will bake for 30-45 minutes depending on the size. (It is cooked completely when a fork can break the skin easily)
  5. When the squash has about 10 minutes left in the oven, add pecans to a pan on medium heat and move consistently until blackened in some places. Set pecans aside and add butter to the pan
  6. Turn the heat up to medium-high and melt the butter. As soon as the butter is melted add the sage. stir consistently until the butter is a dark brown and the sage is crispy. This should take about 4 minutes. Remove the pan from heat.
  7. At this point the squash should be done cooking. Use a fork to separate the pieces into "spaghetti" and add to the butter and sage.
  8. Stir the sauce and the squash together and move to a bowl. Top with pecans.
  9. Enjoy!

 

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