Ingredients

The following ingredients have 4 Servings
  • 2 large spaghetti squash
  • halved lengthwise
  • Salt and pepper
  • 1 stick butter
  • cut into 8 pieces
  • 24 leaves sage
  • A few grates nutmeg
  • Freshly grated Parmigiano-Reggiano

Instruction

  • Preheat oven to 400°F
  • Halve the squash and place all halves cut side down on baking sheets
  • Roast 1 hour or until tender, turn cut side up and shred the squash into spaghetti-like strands with a fork; season with salt and pepper
  • Melt butter in a small pan over medium heat and let brown until nutty and fragrant
  • Add sage leaves a few at a time and fry; remove to drain
  • Pour browned butter over the squash and crumble 6 sage leaves sage over each half squash
  • Season with nutmeg and top with cheese; toss to combine
  • Serve in the shell, a half squash per portion