📝 About This Recipe
This dish transforms the humble spaghetti squash into a gourmet masterpiece that celebrates the earthy, sophisticated flavors of northern Italy. By roasting the squash until caramelized and tossing the strands in a decadent, toasted hazelnut-hued butter, you create a low-carb alternative that rivals any traditional pasta. The addition of crackling-crisp sage leaves and a hint of nutmeg brings a warmth and depth that makes this the ultimate vegetarian keto comfort food.
🥗 Ingredients
The Squash
- 1 large Spaghetti Squash (about 3-4 lbs, halved lengthwise and seeds removed)
- 2 tablespoons Extra Virgin Olive Oil (for roasting)
- 1 teaspoon Kosher Salt (divided)
- 1/2 teaspoon Black Pepper (freshly cracked)
Brown Butter Sage Sauce
- 6 tablespoons Unsalted Butter (high-quality grass-fed preferred)
- 20-25 pieces Fresh Sage Leaves (whole leaves)
- 3 cloves Garlic (very thinly sliced)
- 1/8 teaspoon Ground Nutmeg (freshly grated if possible)
- 1 teaspoon Lemon Juice (to brighten the fats)
Finishing Touches
- 1/2 cup Parmigiano-Reggiano (finely grated)
- 1/4 cup Toasted Walnuts (roughly chopped for crunch)
- 1 pinch Red Pepper Flakes (optional, for subtle heat)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper for easy cleanup.
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2
Carefully slice the spaghetti squash in half lengthwise. Use a sturdy spoon to scrape out the seeds and stringy bits from the center cavity.
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3
Drizzle the cut sides of the squash with olive oil and season generously with salt and pepper. Place them cut-side down on the prepared baking sheet.
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4
Roast for 40-50 minutes. You’ll know it’s done when the skin is easily pierced with a knife and the flesh is tender. Avoid overcooking to prevent the 'noodles' from becoming mushy.
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5
Remove the squash from the oven and let it cool for 5-10 minutes until safe to handle. Use a fork to scrape the flesh into long, spaghetti-like strands, leaving them inside the shell for now.
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6
In a large light-colored skillet (so you can see the color change), melt the butter over medium heat.
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7
Once the butter begins to foam, add the whole sage leaves in a single layer. Fry them for about 1-2 minutes until they become crisp and the butter starts to smell nutty and turn a golden-brown color.
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8
Use a slotted spoon to remove the crispy sage leaves and set them aside on a paper towel. They will be your garnish.
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9
Add the sliced garlic to the browned butter and cook for just 30-60 seconds until fragrant and pale gold. Do not let the garlic burn.
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10
Stir in the nutmeg and lemon juice, then immediately add the scraped spaghetti squash strands to the skillet.
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11
Toss the squash gently with tongs for 2-3 minutes to ensure every strand is coated in the brown butter and heated through.
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12
Turn off the heat. Sprinkle in half of the Parmigiano-Reggiano and the toasted walnuts, tossing once more to incorporate.
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13
Transfer to a serving platter or individual bowls. Top with the reserved crispy sage leaves, the remaining cheese, and a pinch of red pepper flakes if desired.
💡 Chef's Tips
To prevent watery squash, salt the flesh and let it sit for 15 minutes before roasting to draw out moisture; pat dry with a paper towel. Always roast the squash cut-side down to create a steaming effect that ensures tender strands without drying out the tips. Use a light-colored pan for the butter; the transition from 'browned' to 'burnt' happens in seconds, and visibility is key. If you want a dairy-free version, use a high-quality vegan butter, though it may not brown with the same milk-solid complexity. For the best texture, use a fork to fluff the squash strands rather than a spoon to avoid mashing them.
🍽️ Serving Suggestions
Pair with a crisp, dry white wine like a Pinot Grigio or a light Sauvignon Blanc to cut through the richness of the butter. Serve alongside a simple arugula salad with a lemon-vinaigrette to provide a peppery contrast. For extra protein, top with a soft-poached egg; the yolk creates an even creamier sauce. Accompany with keto-friendly almond flour focaccia to soak up any leftover brown butter on the plate.