Spaghetti Squash with Browned Butter, Parmesan and Crispy Sage

parm squash

Autumn is here and squash season has arrived and I could honestly say I haven’t met a squash that I didn’t like. There’s a huge variety of squash to choose from, all packed with vitamins and minerals which makes them a healthy food option as well as being low in carbs and gluten free.

One of my favorite types of squash is spaghetti squash, it can become a hearty entree for lunch or dinner or the perfect side dish which I’m featuring here.

 

spaghetti squash

One thing I’ve learned from experience is not to over cook my squash in the oven, if you over cook it you won’t have those nice distinct strands that are so characteristic of spaghetti squash, so I like to cook mine a little al dente otherwise it can become one big pile of soft mush.

You’ll be cooking the strands a little more anyway, sometimes in the oven or like I did in this case on top of the stove.

cooked squash

It looks just like spaghetti doesn’t it?

brown butter and sage

You’ll need just a few ingredients, unsalted butter, garlic, fresh sage, freshly grated parmesan or even Granna Padano and your favorite toasted nuts, I like using hazelnuts for this.

toasted sage and hazelnuts

Browned butter has a nutty, deep caramelized flavor which enhances any dish something that regular butter just can’t do.

squash and parmesan

I’ve made this many times as a side to a light protein and it always gets rave reviews.

Or you can just grab a fork and eat it as is!

5.0 from 1 reviews
Spaghetti Squash with Browned Butter, Parmesan and Crispy Sage
 
Take advantage of squash season with this side dish or entree of creamy and flavorful spaghetti squash
Author:
Ingredients
  • 1 large spaghetti squash
  • 1 stick of unsalted butter
  • 1 large handful of fresh sage
  • 3 finely crushed or grated garlic cloves
  • a showering of grated parmesan as much as you like
  • toasted hazelnuts split in half
  • olive oil
  • salt and pepper to taste
Instructions
  1. Cut the spaghetti squash in half lengthwise, scoop out the seeds best you can, you'll also be able to remove them after it's roasted.
  2. Drizzle the cut squash with some olive oil, salt and pepper.
  3. Add parchment paper to a rimmed sheet pan and place the squash cut side down.
  4. Roast at 375 til the tip of a knife goes in easily, usually around 40 minutes but it really depends on the size of the squash. ( I once went a little over an hour and the squash was limp and mushy and the strands clumped together.) You're looking for an al dente feel.
  5. When squash is done cooking flip over to cut side up and let the 2 halves cool down.
  6. When squash is cool, take a fork and rake the squash to get all the strands making sure you get all the bottom and sides, then set aside the "spaghetti".
  7. FOR THE BROWNED BUTTER SAUCE
  8. On medium heat place the butter in a shallow fry pan, once the butter starts to foam add the garlic and sage, once it turns dark tan and smells nutty it's finished and the sage should be somewhat crispy, then add in the toasted nuts.
  9. You can remove the garlic if it gets too dark (optional).
  10. Toss in your spaghetti squash strands adding little bits of the crispy sage and preserving some for the garnish.
  11. Place the tossed squash onto your pretty serving bowl and GENEROUSLY shower it with grated fluffy parmesan cheese.
  12. Top with a few crispy sage leaves for garnish.

 

Signature

Kabocha Squash With Parmesan Cream And Thyme

4 squash

I can’t think of a better side dish to have this fall, one that includes kabocha squash. Have you tried it yet? Kabocha is a rich tasting squash and it tastes like a cross between a sweet potato and pumpkin, it’s vitamin rich and even low in carbs.

This dish is foolproof to make, when the squash is cut into quarters and the seeds scooped out ( which you can roast) it becomes the perfect vessel to hold the parmesan and thyme cream sauce.

This can easily be served during the week or set out on a platter for the holidays.

market squash

You might be intimidated and think how am I going to cut this! Well you definitely have to be safe. One way is you can stick the whole squash in your microwave for a couple of minutes to soften it, doing that will make it much easier to cut.

What I often do is take my knife, make a slit then cover the top of the blade with a tea towel, then take a mallet and pound it until it breaks through, it’s very safe that way and no fingers are involved.

parmesan cream sauce

When parmesan and thyme meet together it’s a match made in heaven, the flavors meld together perfectly!

cream and thyme

Of course this sauce would work with acorn, honey nut and butternut squash as well but if you haven’t tried kabocha, I urge you to give it a try.

Kabocha Squash With Parmesan Cream And Thyme
 
The perfect fall side dish
Author:
Ingredients
  • 1 kabocha squash cut into quarters, scooping out the seeds and pulp. Follow instructions on blog post above for a safe way to cut it.
  • ¾ cup heavy cream
  • ¾ cup of grated parmesan
  • 12 sprigs of thyme
  • salt and pepper
Instructions
  1. Cut the squash into quarters then drizzle all sections with olive oil and sprinkling of salt and pepper. Place squash cut side down onto a parchment lined baking sheet and roast at 375F oven. When you see a rich golden color on the outer edge flip the squash over.
  2. In the meantime mix together the heavy cream, the parmesan and some thyme leaves.
  3. Then I like to transfer the squash into a baking dish where they fit somewhat tightly together, right side up, then gently spoon the cream sauce into the cavities.
  4. Place thyme sprigs all over each filled quarter.
  5. Place back into the oven until cream thickens and squash is tender.
  6. Depending on the size of your squash time varies , keep checking it.
  7. You made have leftover cream sauce or not enough again according to the size of your squash.
  8. Scoop and enjoy!

 

Signature

Savory Squash and Brussels Sprout Flatbread

brussels sprout and squash flatbread

I can’t tell you how much I love making making flatbread pizzas, every body seems to love them and when I’m pressed for time I can whip one up in a few minutes. What I like about flatbread pizza is that you can make them so many different ways, actually using whatever you have on hand in your fridge. They bake up with a nice crispy crust that’s able to hold up to whatever you place on top, think leftover chicken, veggies, cheese, you don’t need much of each, actually less is more. Here’s some other ones I’ve made in the past.

I use lavash bread, there’s many different brands and you can find them at almost any large grocery store, I keep a couple of packages in my freezer at all times. Honestly, even if you take them straight out of the freezer they only take a few minutes to defrost, which is great for busy days and unexpected guests.

making squash puree

Last week I bought a butterkin squash at my farmers market, which is now officially closed for the season, sniff sniff.  They told me I should try it, that it was creamy and delicious, a cross between butternut squash and pumpkin. I loved it and would buy it again, to me it tasted like a more intense butternut squash and it had an amazing orange color, so fall like!

I decided to make a puree from it by first roasting it then scooping out the cooked pulp and smoothing it all out in my food processor, you could actually do this with any type winter squash, it’s nice to have on hand and I’ve been using it in a bunch of different things all week.

brussels sprouts and squash flatbread

For instance, I used some of the puree for the base of my flatbread, I put a couple of tablespoons into a little ricotta and spread it on as my first layer, it was a nice little twist and enhanced all the flavors of the other ingredients that I used on top.

My next layer was shredded mozzarella, then pre-roasted delicata squash rings, ending with shaved, pre- roasted brussels sprouts that were tossed in olive oil and parmesan cheese, both were leftovers in my fridge and when all put together it was out of this world good!

A few tips for the flatbread, brush olive oil on both sides, place on a baking sheet, top with ingredients and bake at 400 degrees for no more then 10 minutes, that’s it!

Want to see what I’m cooking up during the week? Follow me on Instagram here.

Signature