Spaghetti squash is a versatile ingredient that can be served in a variety of ways! Mix it with a tomato sauce and top with meatballs for a more traditional dish or toss with butter and herbs for a lighter side dish. This recipe will teach you the fundamentals of roasting spaghetti squash.
Roasted Spaghetti Squash with Brown Butter and Sage
- 1 spaghetti squash
- 1 tbsp oil
- 8 tbsp butter
- 3 tbsp fresh sage 7-10 leaves
- 1 tbsp dried sage
- 1/4 tsp black pepper
- 1 sweet onion
- pumpkin seeds garnish
- parmesan cheese garnish
- Preheat oven to 400°F.
- To soften, microwave the spaghetti squash whole for five minutes. Cut the squash in half lengthwise, cutting through the stem. Using a spoon, scrape out the seeds from the spaghetti squash. Try to avoid scraping out any of the stringy flesh.
- Brush, or spray, a foil lined baking sheet with oil. Place the squash cut side down on the baking sheet. Bake for 30-45 minutes, depending on the size of the squash. Poke with fork after 30 minutes. Remove from the oven when the fork is able to easily puncture the skin of the squash.
- While the squash is roasting, dice the onion and set aside. Chiffonade the fresh sage and set aside.
- Melt butter in a medium saucepan on medium heat. The butter will begin to bubble. Once butter is melted continue stirring until the butter is golden brown. As soon as the butter reaches golden brown turn off the heat and add the fresh sage, dried sage, and black pepper into the pan. Add diced onions into the butter mixture and place pan back onto the stove at low heat, cooking about three minutes until the onions are translucent.
- Using a fork, scrape out the spaghetti squash into a serving dish. Add in brown butter sautéed onion mixture. Stir to combine. Add salt and pepper to taste. Top with pumpkin seeds and parmesan cheese. Serve and enjoy!