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Spaghetti Squash with Brown Butter & Sage

Serves 4

Aired

INGREDIENTS
  • 2 large spaghetti squash, halved lengthwise 
  • Salt and pepper 
  • 1 stick butter, cut into 8 pieces 
  • 24 leaves sage 
  • A few grates nutmeg
  • Freshly grated Parmigiano-Reggiano
PREPARATION

Preheat oven to 400°F. 

Halve the squash and place all halves cut side down on baking sheets. Roast 1 hour or until tender, turn cut side up and shred the squash into spaghetti-like strands with a fork; season with salt and pepper.

Melt butter in a small pan over medium heat and let brown until nutty and fragrant. Add sage leaves a few at a time and fry; remove to drain. 

Pour browned butter over the squash and crumble 6 sage leaves sage over each half squash. Season with nutmeg and top with cheese; toss to combine. Serve in the shell, a half squash per portion.

PRESENTATION
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