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Spaghetti Squash with Sage and Walnuts
This delicious recipe is perfect for autumn and winter evenings. Remember, delicious local walnuts are available right here at Farm Shop! Order them to come with your next delivery.
Ingredients
1 Spaghetti Squash, halved and seeded
Salt and Pepper
5 Tblsp butter
1 bunch of fresh Sage
1/2 Cup shelled walnuts, roughly chopped
1 tablespoon fresh grated Parmigiano-Reggiano or pecorino cheese
Preparation
Pre-heat oven to 400 degrees.
Place the squash halves on a roasting rack and season with salt and pepper. Place 1 tablespoon of butter and 2 sage leaves in the hollowed out core of each half.
Bake the squash on a tray on the oven’s middle rack until soft, about 1 hour (or longer–it all depends on your oven). Remove the squash and let it cool until you can work with the flesh comfortably, about 15 minutes.
Using a fork, scrape the meat of the squash away from the skin. You can reserve the baked squash up to a day and complete the recipe the following day.
Heat the remaining butter in a large saucepan over medium heat. Add walnuts. Toast the nuts, stirring frequently and allow the butter to bubble, about 1 minute.
Add remaining sage leaves. Fry until crackling, about 1 min. Add squash and stir to coat. Cook for two minutes over medium heat, stirring frequently. Season with salt and pepper. Top with cheese and serve it up!
Adapted from Urban Italian by Andrew Carmellini and Gwen Hyman
Related posts:
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- Savory Stuffed Dumpling Squash with Feta and Walnuts
- Delicata Squash w/ herbs and cider – YUM
- Rosemary Walnuts
- Scalloped Butternut Squash
Related Tags:
Sage • Spaghetti Squash