We’ve had requests for more spaghetti squash recipes! Here’s my spaghetti squash standby. In fact, brown butter sage sauce tastes delicious on just about anything!
What a gorgeous day today was, perfect pumpkin picking weather! It was great to see so many people out farming today!
Roasted Spaghetti Squash in a Brown Butter Sage Sauce
1 Spaghetti squash
4 tablespoons butter
¼ cup sage leaves, ripped
2 tablespoons fresh ricotta (optional)
Preheat oven to 375 degrees.
Wash and dry the squash, then use a sharp knife to split in half. Place both halves face down in a roasting pan filled with about an inch of water and cover with foil. Place in the oven and back for about 4o minutes or until a fork inserted in the skin of the squash pierces it easily. Flip the squash and cook uncovered for an additional 20 minutes.
Use a spoon to gently scoop out the seeds from the middle of the squash. Then use a fork to scrape the flesh of the squash away from the skin. It should pull off in thin strands. Transfer to a separate bowl and let cool.
In a medium-sized skillet, heat butter over medium heat and let cook until small solids start to form and the butter takes on a brown color and almost nutty scent. Drain quickly, reserving the clear brown butter.
Return to skillet and add torn sage. Let cook over medium heat for 1-2 minutes before adding squash. Raise heat and sautee for a 2-3 minutes, being sure to coat the squash well with the butter sauce.
Season with salt and freshly ground black pepper.
Serve in two ramekins topped with 1 tablespoon each of fresh ricotta.
Recipe from http://www.alwaysorderdessert.com