Spaghetti Squash with Sage Brown Butter

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With the low-carb, gluten-free, and paleo movements on the rise, spaghetti squash has quickly emerged as an easy substitute for pasta – so we wanted to bring you our favorite ways to create a comforting bowl with this fiber-packed, pasta alternative.

This recipe combines brown butter and sage, a classic Italian combination that adds a nutty richness, evoking both sweet and savory flavors.  Delizioso!

Further Food Nutritionist Commentary:

Spaghetti squash is a great alternative to white pasta. It’s naturally rich in vitamin B6, something that gets removed from refined flour and added back in an artificial form. Vitamin B6 is crucial for the production of serotonin and dopamine, two feel-good hormones. It also contains one-fourth of the carbohydrate load and has 80% fewer calories than white pasta.

By Casey Giltner, Nutritionist
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Spaghetti Squash with Sage Brown Butter

  • Prep Time: 10 minutes
  • Cook Time: 30-40 minutes
  • Servings: 4

Ingredients

1 spaghetti squash (cut in half, lengthwise)

1 teaspoon thyme, sage or other herb

2 teaspoons olive oil (divided)

4 tablespoons butter

8 sage leaves

salt and pepper to taste

Instructions

  1. Spread 1 teaspoon olive oil on both sides of squash and sprinkle with herbs.
  2. Place squash cut side down on cookie sheet.
  3. Bake squash in 400 degree oven for 30-40 minutes, until just slightly tender (you shouldn’t be able to pierce it with a fork yet, but it should have some give).
  4. While squash bakes, melt butter over medium heat in shallow saucepan, stirring often until golden brown and fragrant, like caramel.
  5. Add sage leaves, stir, remove from heat.
  6. Top noodles with butter.
  7. Add parmesan if desired.
Spread 1 teaspoon olive oil on both sides of squash and sprinkle with herbs. Place squash cut side down on cookie sheet. Bake squash in 400 degree oven for 30-40 minutes, until just slightly tender (you shouldn’t be able to pierce it with a fork yet, but it should have some give). While squash bakes, melt butter over medium heat in shallow saucepan, stirring often until golden brown and fragrant, like caramel. Add sage leaves, stir, remove from heat. Top noodles with butter. Add parmesan if desired.

Nutrition Information

Per Serving:  Calories: 154; Total Fat: 13g; Saturated Fat: 1g; Monounsaturated Fat: 4g; Polyunsaturated Fat: 1g; Cholesterol: 31mg; Sodium: 476mg; Potassium: 187mg; Carbohydrate: 10g; Fiber: 2g; Sugar: 0g; Protein: 1g

Nutrition Bonus:  Vit A: 11%

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One thought on “Spaghetti Squash with Sage Brown Butter

  1. Diana

    I couldn’t believe how EASY this recipe is! Honestly easier than cooking regular pasta! I had some manchego cheese that I sprinkled on top. Delish!

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