SPAGHETTI SQUASH WITH SAGE & WALNUTS RECIPE
Sweet, pasta-like strands of spaghetti squash get tossed in brown butter with toasted walnuts and fried sage, all topped off with grated Parmesan cheese.
Provided by Tasting Table Staff
Categories Side Dish, Vegetable Main, Vegetable
Time 1h5m
Number Of Ingredients 6
Steps:
- Preheat the oven to 400º. Cut the squash in half lengthwise, and scoop out and discard the seeds. Transfer the squash to a rack-lined baking sheet, cut-sides up. Place 1 tablespoon of butter and 2 sage leaves in the hollowed-out core of each half and season with salt and pepper.
- Bake the squash until the flesh is tender, 45 minutes to 1 hour. Let the squash cool to room temperature. Using a fork, scoop out the meat of the squash from the skins into a small bowl. Reserve the skins for plating.
- In a large sauté pan, melt the remaining 3 tablespoons of butter over medium heat. Add the walnuts and cook until they are toasted and the butter has started to bubble, 2 to 3 minutes. Add the remaining 11 sage leaves and toast until they become fragrant but not burnt, 1 minute. Mix in the roast squash and cook until fully warmed through, 2 to 3 minutes. Season with salt and pepper, and transfer to the reserved squash skins. Garnish with the Parmesan and serve.
Nutrition Facts : Calories 184 calories, Carbohydrate 8 g carbohydrates, Cholesterol 26 mg cholesterol, Fat 17 g fat, Fiber 3 g fiber, Protein 3 g protein, SaturatedFat 7 g saturated fat, ServingSize 0 g, Sodium 217 mg, Sugar 2 g, TransFat 0 g
SPAGHETTI SQUASH WITH SAGE AND ORANGE
For this recipe, it is best to choose smaller spaghetti squash since the strands are more delicate.
Provided by Martha Stewart
Categories Spaghetti Squash Recipes
Number Of Ingredients 5
Steps:
- In a large saucepan filled with a steamer rack placed at least 1 inch above the boiling water, place the squash flesh side down. Cover and steam until the squash is fork-tender but not mushy, about 15 minutes.
- Cool the squash slightly. To release the spaghetti strands, drag a fork from end to end as you would a rake and place in a serving bowl.
- In a small bowl, whisk together the orange zest, juice, mustard, olive oil, sage, and salt and pepper. Toss with the squash and garnish with the sage leaves.
LOW CARB BAKED SPAGHETTI SQUASH WITH GARLIC SAGE CREAM
A few simple ingredients transform this mild tasting vegetable into a memorable side dish. My whole family loves this, even kids and at only 2 grams of carbs per serving it is a great dish to beat back the pasta craving! It tastes alot like spaghetti alfredo. I usually serve this with grilled chicken. My girlfriend passed this recipe on to me, I have no idea where it came from. If you are watching carbs it has a net carb count of only 2 grams per serving. For those doing Atkins, use the heavy cream, for those on SBD use milk and add a wee bit of thickener if needed. I hope you enjoy it as much as we do!
Provided by Leslie
Categories Vegetable
Time 55m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Pre-heat oven to 400°F.
- Prick squash in several places and bake 45 min until tender.
- Allow to cool slightly, cut in 1/2 and scoop out seeds.
- Pull out squash strands from each side with a fork.
- Transfer to a warm bowl.
- While squash is baking: Heat cream, garlic and sage in pan over med. heat.
- Cook 10 min until cream is thick enough to coat the back of a spoon.
- Pour sauce over squash, toss lightly until combined.
- Add salt and pepper to taste, sprinkle with parmesan cheese.
- Serve immediately.
Nutrition Facts : Calories 181.1, Fat 13.3, SaturatedFat 7.8, Cholesterol 44.4, Sodium 107.3, Carbohydrate 14.4, Fiber 0.1, Sugar 0.1, Protein 3.5
ROASTED SQUASH WITH ORANGE AND SAGE
Orange zest, fresh sage, and plenty of Parmesan liven up a side dish of roasted acorn squash.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 45m
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees. Toss squashes with oil and 1 teaspoon salt on a rimmed baking sheet. Spread in a single layer; roast 15 minutes. Add sage, cheese, and orange zest and toss to coat, then flip slices. Roast until squashes are tender and golden brown, about 15 minutes more; serve.
SPAGHETTI SQUASH WITH SAGE AND WALNUTS
From Urban Italian by Andrew Carmellini. He suggests serving with a Pork Arrosto. Notice that steps 1 through 7 can be done the day before.
Provided by WiGal
Categories Vegetable
Time 2h40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees.
- Cut squash in half lengthwise and deseed.
- Place the squash halves on a roasting rack and season with 1/4 teaspoon each of salt and pepper.
- Place 1 tablespoon of butter and 2 sage leaves in the hollowed-out core of each half.
- Bake the squash on a tray on the oven's middle rack until the flesh is just soft--about 1 hour (or longer-it all depends on your oven).
- Remove the squash and let it cool until you can work with the flesh comfortably, about 15 minutes.
- Using a fork, scrape the meat of the squash away from the skin, so that you get fluffy spaghetti-like strands. Reserve these and discard the skins. The squash will hold at this point up to a day ahead of time, in an air-tight container in the fridge.
- Heat the remaining 3 tablespoons of butter in a large saucepan over medium heat.
- When the butter has melted, add the walnuts.
- Toast the nuts and allow the butter to bubble, about 1 minute.
- Add the rest of the sage leaves.
- When the leaves release their aroma and begin to crackle in the pan (about 1 minute), add the squash and stir to coat it with the flavored butter.
- Cook for 2 minutes over medium heat until the squash is warm, stirring frequently so the flavors get inside the squash.
- Season the rest of the salt and pepper.
- Serve on a large plate or platter, topped with the cheese.
Nutrition Facts : Calories 222.9, Fat 17.5, SaturatedFat 7.1, Cholesterol 26, Sodium 428.1, Carbohydrate 17.2, Fiber 0.7, Sugar 0.3, Protein 3.4
SQUASH, MUSHROOM & SAGE PASTA
Get some earthy flavours going - use whichever pasta shapes you have to hand
Provided by Good Food team
Time 30m
Number Of Ingredients 7
Steps:
- Heat the oil in a non-stick frying pan, then fry the squash, garlic and sage for a few mins until beginning to brown. Splash in some water, then cook fiercely for about 15 mins until the squash is softening and the pan looks dry. Add the mushrooms, then fry for 5 mins more, stirring every so often, until everything begins to caramelise.
- Meanwhile, cook the pasta. Drain, then add to the squash mix with a little of the pasta water. Toss with most of the Parmesan and serve in bowls, sprinkled with the remaining cheese.
Nutrition Facts : Calories 441 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 9 grams sugar, Protein 15 grams protein, Sodium 0.13 milligram of sodium
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