Ingredients:

  • 1 large spaghetti squash (approx. 3 lb / 1.4 kg), halved and seeded
  • 2 Tbsp olive oil
  • 1 tsp Kosher salt, plus more for finishing
  • 1/2 tsp black pepper, freshly ground
  • 6 Tbsp unsalted butter
  • 12-15 fresh sage leaves, whole
  • 2 cloves garlic, finely minced
  • 1/2 cup freshly grated Parmesan cheese, plus extra for serving
  • 1/4 cup walnuts or pecans, roughly chopped and lightly toasted
  • 1/2 tsp lemon zest (optional)

Instructions:

  1. Preheat the oven to 400°F (200°C). Carefully slice the squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with 2 tablespoons of olive oil, and season generously with salt and pepper. Place the squash halves cut-side down on a prepared baking sheet and roast for 45–50 minutes, or until the flesh is very tender.
  2. Remove the squash from the oven and allow it to cool slightly (5-10 minutes). Using a fork, scrape the flesh away from the skin, moving from end to end. The flesh should come out in long, spaghetti-like strands. Transfer all the strands to a large mixing bowl.
  3. Prepare the Brown Butter: Place the 6 Tbsp of butter in a medium, light-colored saucepan over medium heat. Cook, stirring occasionally, until the foam subsides and brown solids form at the bottom, emitting a rich, nutty aroma (about 3–5 minutes). Immediately remove from heat.
  4. Return the pan to low heat. Add the whole sage leaves; they will crisp up quickly (about 30 seconds). Remove the crispy sage leaves with a slotted spoon and set them aside. Remove the pan completely from heat and stir in the minced garlic for 30 seconds.
  5. Pour the warm brown butter and garlic mixture over the spaghetti squash strands. Add the grated Parmesan cheese and the toasted walnuts/pecans, along with the optional lemon zest. Toss gently to coat. Taste and adjust seasoning, then divide onto plates, garnishing each serving with the crispy sage leaves.