Spaghetti Squash with Walnuts and Sage

Share this post

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

INGREDIENTS
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

PREPARATION

  • 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!

Sign up for our monthly newsletter

 

More recent articles:

Family and sustainability are core values at Frecon Farms
July 27, 2016
Dress for success—even in the heat
July 27, 2016
How to help save the endangered Gravenstein apple
July 27, 2016
Swimming in nature offers great benefits for physical and mental health
July 26, 2016
Don’t let business travel steal your health
July 25, 2016
Food:
Smooth, sweet nectarines
July 24, 2016
Food:
Easy work lunch recipes to keep you cool on hot days
July 18, 2016
Reflections from Lagier Ranches, 2014 Community Fund grantee
June 29, 2016
How playing games can help your office succeed
June 27, 2016

About Us

The FruitGuys Magazine is your source for workplace culture, trends, and healthy living. Previously known as The FruitGuys Almanac, the Magazine began in 2007. Editors and contributors include nationally known journalists and food writers. Submissions and suggestions can be sent to the editor.