Recipe: Spaghetti Squash with Parmesan and Sage-Garlic Brown Butter

The idea of a sage brown-butter sauce as a topping for baked chicken comes from The Frugal Gourmet Cooks Italian.  Here I added sliced garlic and drizzled it over Parmesan-topped spaghetti squash.  Talk about comfort food.



Spaghetti Squash with Parmesan and Sage-Garlic Brown Butter

1 smallish spaghetti squash
8 sage leaves
4 plump garlic cloves, peeled and sliced
1/2 cup (1 stick) butter
1//2 - 1 cup freshly grated Parmesan
Salt & pepper

Slice the squash in half lengthwise and scoop out the seeds.  Roast on a baking sheet, cut side down, at 350 for about 50 minutes or until just tender.  Pull out the flesh, separating it into strands, season with salt & pepper; cover and set aside to keep warm. 

Melt the butter in a small frying pan over medium heat.  Add the garlic and sage leaves and allow the butter to brown - watch it carefully so it doesn't burn.

Divide the squash among four bowls (reheat if necessary) and top with Parmesan cheese.  When the butter is lightly browned, pour over the cheese on the squash.  The butter and cheese will sizzle together and form an amazing crust.  Divide the sage leaves and garlic evenly among the bowls.  Serve immediately.

Serves 4.