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Scrumptious 1 Secret to Brown Butter Sage Spaghetti Squash

Brown Butter Sage Spaghetti Squash
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Enjoy this simple, comforting Brown Butter Sage Spaghetti Squash. It offers a rich, nutty flavor that makes for a fantastic low-carb meal. Roasting the squash brings out its natural sweetness, perfectly complemented by the browned butter and fresh sage.

Ingredients

Scale
  • 1 medium spaghetti squash
  • 4 tablespoons unsalted butter
  • 10 fresh sage leaves
  • 1/4 teaspoon salt (or to taste)
  • 1/8 teaspoon black pepper (or to taste)
  • Optional: Parmesan cheese for serving

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Cut the spaghetti squash in half lengthwise. Scoop out the seeds and stringy bits.
  3. Place the squash halves cut-side down on a baking sheet lined with parchment paper.
  4. Roast for 30 to 40 minutes, or until the squash is tender when pierced with a fork.
  5. Let the squash cool slightly, then use a fork to scrape out the strands into a bowl. Discard the skin.
  6. While the squash cools, melt the butter in a small skillet over medium heat.
  7. Add the fresh sage leaves to the butter. Continue cooking, swirling the pan occasionally, until the butter foams, then turns golden brown and smells nutty. The sage leaves will look crisp. This is brown butter.
  8. Remove the skillet from the heat immediately to stop the cooking process.
  9. Pour the brown butter and crispy sage over the spaghetti squash strands.
  10. Toss gently to coat everything evenly. Season with salt and pepper.
  11. Serve warm, adding Parmesan cheese if you like.

Notes

  • Scraping the strands works best when the squash is warm but cool enough to handle safely.
  • Be careful when cooking brown butter; it burns quickly once it starts browning. Watch it closely.
  • You can add a squeeze of fresh lemon juice at the end for brightness, if desired.

Nutrition

Find it online: https://afripaket.com/brown-butter-sage-spaghetti-squash/