Recipe by WiGal
From Urban Italian by Andrew Carmellini. He suggests serving with a Pork Arrosto. Notice that steps 1 through 7 can be done the day before.
- 3 lbs spaghetti squash
- 3⁄4 teaspoon salt, DIVIDED
- 1⁄2 teaspoon black pepper, DIVIDED
- 5 tablespoons butter, DIVIDED
- 15 fresh sage leaves, DIVIDED
- 1⁄2 cup walnuts, roughly chopped
- 1 tablespoon parmigiano-reggiano cheese or 1 tablespoon pecorino cheese, grated
Directions See How It's Made
- Preheat the oven to 400 degrees.
- Cut squash in half lengthwise and deseed.
- Place the squash halves on a roasting rack and season with 1/4 teaspoon each of salt and pepper.
- Place 1 tablespoon of butter and 2 sage leaves in the hollowed-out core of each half.
- Bake the squash on a tray on the oven's middle rack until the flesh is just soft--about 1 hour (or longer-it all depends on your oven).
- Remove the squash and let it cool until you can work with the flesh comfortably, about 15 minutes.
- Using a fork, scrape the meat of the squash away from the skin, so that you get fluffy spaghetti-like strands. Reserve these and discard the skins. The squash will hold at this point up to a day ahead of time, in an air-tight container in the fridge.
- Heat the remaining 3 tablespoons of butter in a large saucepan over medium heat.
- When the butter has melted, add the walnuts.
- Toast the nuts and allow the butter to bubble, about 1 minute.
- Add the rest of the sage leaves.
- When the leaves release their aroma and begin to crackle in the pan (about 1 minute), add the squash and stir to coat it with the flavored butter.
- Cook for 2 minutes over medium heat until the squash is warm, stirring frequently so the flavors get inside the squash.
- Season the rest of the salt and pepper.
- Serve on a large plate or platter, topped with the cheese.