Spaghetti Squash with Garlic and Sage
The way I approach putting together a meal is kind of the same way I put together an outfit - where I have my staples but try to put things together in new and interesting ways to keep from getting bored. And Sunday evenings are usually reserved for trying something new altogether. Like spaghetti squash - what a fabulous concept right there. You roast a squash but eat it like spaghetti! The texture of the squash is definitely more crisp than that of noodles and I find the flavor much more appealing. You could eat this with a tomato sauce but I've never been a huge fan - so I dressed this squash with garlic, butter and cheese. You could also make it sweet with cinnamon and sugar.
Spaghetti Squash with Garlic and Sage
1 medium spaghetti squash
4 large cloves of garlic
A few sprigs of fresh sage
1 - 2 tbs. olive oil
1 - 2 tbs. butter
Cayenne pepper
Salt & Pepper
Start of by roasting a medium sized spaghetti squash. Preheat the oven to 375F, cut the squash in half, remove the seeds and guts, and trim off the bottom and top so it stands up straight on those ends as well. Place the squash (cut side / insides facing) down in a casserole pan with 1/2" of water in the bottom. Roast the squash in the oven for 40 minutes and then flip the squash (so it's cut side up and sitting on the trimmed ends) and let it roast for another 20 minutes. Remove to cool a little while you proceed with the next steps.
Finely chopped 4 large cloves of garlic and a few sage leaves. Heat a little olive oil in a cast iron pan. Sautee the garlic in the olive oil and added just a little bit of butter for about 5 minutes - add the sage to the pan and from there start scooping the squash noodles out of the squash and into the pan to combine everything. Salt and pepper to taste. Add about a 1/4 cup of Fontina cheese to the pan to melt in with the noodles. Scoop into 2 bowls and garnish with cayenne pepper and the remaining cheese.
I have such a hard time with squashes! the only ones I really like are yellow squash and zucchini. But I love butter and Garlic... hmmm..
I used to only like the summer squashes but the winter variety are definitely growing on me.
I loveLOVE l o v e spaghetti squash. It's perfect when I'm trying to go without gluten! So glad to see others enjoy it too.
Oooo I love spaghetti squash. I have one sitting on my counter now that I plan on cooking up with some sweet peas. This looks crazily yummy too.
Kathleen, I have a.. dammit I forgot the name... what's the one that is really common? ok butternut (thank you google) and I need some interesting ideas. I'm WAY too lazy to make anything like raviolis but I want something interesting nonetheless. What's your favorite way to make it?
(and on spag squash.. discovered it last year and possibly ate it to death so ive been on a break from it for a while)I think smothered in garlic would be tempting.
Em,
My favorite way to eat butternut squash is to make this:
http://jeremyandkathleen.blogspot.com/2010/09/i-made-this-rustic-veggie-pie.html
I also love putting a butternut squash in a curry (which is much faster than the pie). Like this: http://jeremyandkathleen.blogspot.com/2010/02/coney-island-and-curry.html
looks so yummy!
i'm slightly obsessed with spagitti squash spagitti, i should try this way- i'm sure its just as good!
Way to rock that winter squash! Looks delish. Sage sounds like the perfect addition.
Decades ago I used to make what I called "Sage Pasta" very much like this (my only change was an addition of a few grates of nutmeg) from regular spaghetti or other pasta, however, I quit eating flour and pasta, and forgot about my old staple dish. Thanks for a wonderful reminder and update to it using the spaghetti squash!
I've always had a hard time fixing spaghetti squash in a way that tasted good. HOWEVER, this recipe has now become one of my very favorite things. We made it tonight and even my 3yo son couldn't get enough of it. Thank you, thank you!!
KC - That's so good to hear! I'm glad even your 3yo enjoyed it!
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