I intended to post this recipe prior to Thanksgiving, but alas, I got wrapped up preparing the big feast. While it would be perfect on Turkey Day for the nice presentation, this roasted spaghetti squash, adapted from Andrew Carmellini's Urban Italian, is simple enough to have as a side dish for a weeknight meal. Carmellini calls for walnuts, but they didn't do too much for me; to add a little crunch I would try mixing in some toasted squash or pumpkin seeds. Carmellini also suggests adding grated Parmesan cheese to the squash, so if you have cheese on hand, feel free to use it.
Roasted Spagghetti Squash with Sage and Squash Seeds
Adapted from Urban Italian
- 1 spaghetti squash
- salt and pepper
- 5 tbsp butter, divided in 1 tbsp pieces
- 15 fresh sage leaved
- Preheat the oven to 400F.
- Slice the squash in half lengthwise.
- Use a spoon to scrape out the seeds and set the seeds aside.
- Season both halves of the squash with salt and pepper.
- Place 1 tbsp butter and 2 sage leaves in the cavity of each squash half and roast on a baking sheet until the squash is completely tender, about one hour.
- Use a fork to to scrape out the meat from each squash half. Reserve the squash skins and put the strands of squash in a bowl.
- Heat the remaining 3 tbsp butter in a medium sauce pan over medium heat.
- Add the squash seeds to the sauce pan and cook, stirring occasionally, until they are golden, 3 to 5 minutes.
- Add the remaining sage leaves to the sauce pan and cook until they are fragrant, about 1 minutes.
- Stir the squash into the pan and cook for 2 minutes, stirring constantly to mix all of the ingredients together. Season with salt and pepper to taste.
- Remove the squash from the pan and serve it in one of the squash skins.