Spaghetti Squash with Walnuts and Sage

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Adapted from Urban Italian by Andrew Carmellini and Gwen  Hyman of Good Humus Produce,  courtesy of  Capay Valley Farm Shop

1 Spaghetti squash, halved and seeded
Salt and pepper to taste
5 tablespoons butter
1 bunch of fresh sage or 1 tablespoon dried
1/2 cup shelled walnuts, roughly chopped
1 tablespoon grated Parmigiano-Reggiano or Pecorino cheese


  • Pre-heat oven to 400 degrees.
  • 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 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. You can reserve the baked squash up to a day and complete the recipe the following day.
  • Heat the remaining butter in a large saucepan over medium  heat. Add walnuts. Toast the nuts, stirring frequently and allow  the butter to bubble, about 1 minute.
  • Add remaining sage  leaves. Fry until crackling, about 1 min.
  • Add squash and stir to  coat.
  • Cook for two minutes over medium heat, stirring  frequently.
  • Season with salt and pepper.
  • Top  with cheese and serve it up!

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