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!
Ingredients for this recipe were included in The FruitGuys TakeHome box. Order yours today! www.fruitguys.com