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.
Recipe courtesy of Cooking Channel
Print
Total:
35 min
Prep:
5 min
Inactive:
5 min
Cook:
25 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 1 spaghetti squash, halved lengthwise, seeds scooped out (about 3 pounds; 4 cups when cooked)
  • 6 tablespoons unsalted butter, at room temperature
  • Kosher salt and freshly ground black pepper
  • Kosher salt and freshly ground black pepper 
  • 12 fresh sage leaves, chopped
  • 2 tablespoons packed fresh mint leaves, chopped
  • 3/4 cup crumbled feta or ricotta salata (about 4 ounces)

Directions

Put the squash, cut side up, in a large microwave-safe bowl. Rub it with 1 tablespoon of the butter and 1 tablespoon water and sprinkle with salt and pepper. Cover the bowl with plastic wrap HYPERLINK "http://www.foodterms.com/encyclopedia/plastic-wrap/index.html" and microwave until tender, about 20 minutes. Remove the plastic wrap (be careful--there will be a lot of steam) and let the squash sit until it is cool enough to handle, about 5 minutes. Holding 1 half in your hand (use a towel if it is too hot), use a fork to scrape the "spaghetti" into a medium bowl. 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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