Spaghetti Squash with Brown Butter and Sage

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It’s supposed to be Spring but the weather outside is still screaming Fall. One of my favorite fall vegetables is spaghetti squash. There are a number of reasons that I love spaghetti squash including the versatility, easiness and of course the taste. I mean what’s not to love, what other vegetable can you use as a bowl to eat out of?

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Since my gluten sensitivity developed one of my favourite meals that I had to cut out was pasta, tear. But luckily I got to know this squash!  I made this with a brown butter and sage and it’s amazing. And another thing is that it is so simple. Between poking a couple of holes and cutting the squash in half to melting butter and sage. This simple dish allows you make dinner while fitting in a quick at home yoga sesh.

These yellow beauties are a great source of fibre, Vitamin A which is important for eyesight, in particular night vision, healthy skin, antioxidants and also lowers cancer risk and supports immune function.

Have you tried spaghetti squash before? What are some of your favourite toppings?

Ingredients

  • 1 large spaghetti squash

  • Olive oil

  • Salt and Pepper

  • half bunch of sage leaves

Instructions

  1. Pre-heat oven to 400 degrees

  2. Line baking sheet with foil paper

  3. Cut spaghetti squash in half and drizzle with EVOO and add salt and pepper. Place cut-side down and place in oven and Bake for 45 mins

  4. Heat vegan butter in saucepan once it's hot add sage leaves until crispy

  5. Transfer to a plate with a paper towel to get rid of access of vegan butter

  6. After 45 mins let squash cool and then use fork to comb spaghetti strands

  7. Add brown butter and crushed sage leaves


xx,

S

Sade Thomasos