Named for its resemblance to the pasta, spaghetti squash pulls apart into long strands that hold sauces just like its counterpart. Here we have paired it with a classic sauce of sage brown butter-squash goes so well with butter-and tangy feta. If you have toasted pumpkin seeds, add some on top for salty crunch.
Melt the remaining 5 tablespoons butter in a medium skillet over medium heat and cook, swirling the skillet occasionally, until it begins to brown, about 5 minutes. Once the butter is the color of peanut butter, turn off the heat and add the sage. Continue swirling the butter; the sage will crackle and crisp from the residual heat. Add the squash and toss to combine, scraping up any bits that stick to the skillet. Stir in the feta and mint and toss once or twice. Serve warm.
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