This is delicious and a pretty simple recipe for one of my favorites...spaghetti squash. How can you not love a vegetable that cooks like a noodle? ...adapted from here:
Spaghetti Squash with Lemon, Butter and Sage
Ingredients:
1 spaghetti squash
2 teaspoons olive oil for roasting the squash
4 tablespoons butter
1 tablespoon + 1 teaspoon rubbed sage
4 tablespoons sliced almonds
2 tablespoons lemon juice
Parmesan for topping, to taste
The prep:
Preheat oven to 375ยบ.
Wash and dry spaghetti squash and halve lengthwise with a sharp knife. I broke a good knife cutting one of these last time, so be careful (my knife gave way to the squash, so your fingers certainly will) Once cut in half, remove seeds and coat the cut side of the squash with olive oil, about a teaspoon or so per half. Rub it around with your fingers or a pastry brush.
Place each half on a cookie sheet so the cut side is facing down. Put into preheated oven for 45-55 minutes, until tender.
When finished, let squash rest while you make the sauce. Put butter (or olive oil) in pan on medium heat. While heating, juice lemon and add sage leaves to small bowl.
Butter: simmer until butter just starts to brown; pour into lemon juice and sage bowl. Will sizzle. (Olive Oil: bring to a simmer and pour into lemon juice and sage bowl. Will sizzle.)
Almonds: place almonds in residue from heating butter, brown, and remove from flame for later.
Set sauce aside to incorporate flavors.
Grab your squash and a fork — it’s time to make strands! Place squash on a towel so you can hold it without burning yourself and scrape insides with a fork. It will break into strands. Scoop out and put in mixing bowl.
Pour sauce over spaghetti squash strands. Toss to coat.
Plate up, add roasted almonds and Parmesan, and serve immediately.
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