Spaghetti Squash With Sage and Walnuts |
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Prep Time: 40 Minutes Cook Time: 120 Minutes |
Ready In: 160 Minutes Servings: 6 |
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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. Ingredients:
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:
1. Preheat the oven to 400 degrees.
2. Cut squash in half lengthwise and deseed.
3. Place the squash halves on a roasting rack and season with 1/4 teaspoon each of salt and pepper.
4. Place 1 tablespoon of butter and 2 sage leaves in the hollowed-out core of each half.
5. 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).
6. Remove the squash and let it cool until you can work with the flesh comfortably, about 15 minutes.
7. 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.
8. Heat the remaining 3 tablespoons of butter in a large saucepan over medium heat.
9. When the butter has melted, add the walnuts.
10. Toast the nuts and allow the butter to bubble, about 1 minute.
11. Add the rest of the sage leaves.
12. 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.
13. Cook for 2 minutes over medium heat until the squash is warm, stirring frequently so the flavors get inside the squash.
14. Season the rest of the salt and pepper.
15. Serve on a large plate or platter, topped with the cheese.
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