Forget ambrosia. Brown butter is the food of the gods! Put it on or in anything and instantly you’ve amped up the flavor profile. Savory or sweet, it’s just out of this world.
- 2 small spaghetti squash
- Salt and pepper
- 6 tbsp salted butter
- 2 tbsp chopped fresh sage
- 1/3 cup whipping cream
- 1/2 cup grated Parmesan cheese
- 2 tbsp pine nuts, lightly toasted
- Preheat the oven to 350F and line a baking sheet with parchment or foil. Cut both ends off of each squash to create a flat base. Then cut each squash in half through the middle.
- Scoop out the seeds and season. Place face down on the prepared baking sheet. Bake until the squash are soft enough to be squeezed, about 1 hour.
- Remove from the oven and use a fork to loosen the squash and pull it away from the skin. Season with salt and pepper and set aside.
- In a large skillet over medium heat, melt the butter. Continue to cook until it is a light amber color, about 4 minutes. Add the chopped sage and cook in the butter until crispy, 1 or 2 minutes more.
- Remove from the heat and stir in the cream until well combined. Drizzle over the spaghetti squash halves. Sprinkle each half with grated Parmesan and pine nuts.
- Alternatively, you can remove all the squash from the skins and toss with the sauce, Parmesan, and pine nuts before serving.
- Serves 4 to 6. I lean toward 6 but 4 makes for nice pretty spaghetti squash halves! It is quite filling as a side dish, though.