Aired January 9, 2014
- 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
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.