Spaghetti Squash with Lemon, Butter and Sage

By tulawdog

Ingredients

• 1 spaghetti squash
• 2 teaspoons olive oil for roasting the squash
• 4 tablespoons butter or olive oil
• 8 sage leaves, fresh
• 4 tablespoons pine nuts
• lemon, juice of one half
• Romano cheese or vegan Parmesan for topping, to taste

Preparation

Step 1

Preheat oven to 375º.

Wash and dry spaghetti squash and halve lengthwise with a sharp knife. These buggers are hard to cut so you’ll wanna be careful because having fingers is awesome. 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 bowl small bowl.

Olive Oil: bring to a simmer and pour into lemon juice and sage bowl. Will sizzle.

Butter: simmer until butter just starts to brown; pour into lemon juice and sage bowl. Will sizzle.

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, holding back sage leaves. Toss to coat.

Chiffonade reserved buttery-sage leaves.

Plate up and sprinkle with sage and Romano or vegan Parmesan. Serve immediately.