Mmmmmmm…. brown butter! Ever since I had an amazing, melt-in-your mouth pasta dish with brown butter sauce at Scarpetta a while back, I’ve been wanting to recreate something rich and buttery like it at home. Unlike me, you probably already knew that brown butter sauce is actually a breeze to make! Just heat some butter and let it caramelize. Pair the easy sauce with autumn’s best squash and you have a winning combination of indulgent and nutritious!
1 large spaghetti squash
3 tablespoons butter
3 sage leaves, slivered
2 garlic cloves, minced
2 tablespoons chicken stock
Salt & pepper to taste
1. Slice the spaghetti squash lengthwise, scoop out the seeds, and place cut side down in a large glass baking dish filled with 1″ of water. Microwave for 5 minutes, followed by 2 minute intervals until the skin of the squash is tender enough to pierce with a fork. (approx. 8-10 minutes)
2. Allow the squash to cool down. Once it is cool enough to handle, scrape out the insides with a fork into a bowl. The strands should come out easily. Set aside.
3. In a large skillet, melt the butter over medium heat. Add the garlic and sage leaves. Stir around for about 1 minute until fragrant. Add the chicken stock and boil about half of it off.
4. Add spaghetti squash strands to the skillet and stir to coat with butter sauce. Season with salt and pepper.
Serve the squash as a side dish or play around with accompaniments, such as bacon or grilled chicken.
Enjoy!! For a sweeter, nuttier variation, skip the garlic and add a dash of cinnamon, nutmeg, and cloves to the butter and sage sauce.
By the way, I’m finally getting a nice camera to do these tasty foods justice on the blog! Stay tuned for better photos as I learn to use my Nikon D3200 :)