Last Updated on August 27, 2022 by Share My Kitchen
This sage with brown butter spaghetti squash recipe and olive oil is the perfect side dish for any holiday or family meal! But, it’s fantastic served on its own. Plus, this recipe is Keto-friendly and low-carb.
If you have grown, or bought, many spaghetti squashes (spaghetti squashes or spaghetti squash?) and you’re looking for a way to cook them, then you’re in luck! Continue reading and find a delicious way to enjoy these squashes.
How to Make Spaghetti Squash with Brown Butter and Sage
If you have been looking for new ways to use spaghetti squash recently, you’re heading in the right direction. Most often, people try to make a “spaghetti sauce lasagna,” where you mix the spaghetti squash with tomato sauce, garlic, herbs, and then top it with shredded mozzarella. That actually sounds so good! And, it’s low-carb too.
However, spaghetti squash can be difficult to use. It’s different from any other squash. It can’t be mashed or cubed. Instead, it is more like spaghetti noodles when it is baked and scraped from its skin (thus, its name). So, it would not be used in the same way as other squashes. You’d use it like noodles.
You can also use it as a substitute for spaghetti for a lower-carb option. Or, you can melt some cheese on top, and make “lasagna” from it. There is also the option to simply enjoy it with a little olive oil and sea salt or a bit of melted butter. These are all great choices.
However, you can step it up to make your spaghetti squash more luxurious. You can add delicious brown butter, which tastes wonderful when it’s infused with sage. Viola, fancy recipe!
To make it even more special and delicious, add some mizithra cheese on top and a fried rosemary leaf. Mizithra, a hard, sheep/goat cheese from Greece that is slightly saltier, dryer, and more crumbly than parmesan, compliments the brown butter’s rich, nutty flavors very well. You can try checking if your local deli has some.
But, don’t worry, parmesan is fine if you don’t have mizithra!
The rich brown butter and sage elevated the spaghetti squash. However, if you are using spaghetti squash instead of regular noodles, the carb count can be lowered while still enjoying the full flavor of the brown butter. This is a great dish for anyone on the Keto diet.
It makes a great side dish for the holidays since it goes well with turkey and stuffing, and all other fall fixings! But, really, it’s also delicious on its own.
So, if you have some spaghetti squash and are looking for new ideas, or if you are planning Thanksgiving and holiday meals and want to do something different, but still keep it traditional and seasonal, this is the recipe for you. It is much easier and quicker to prepare than you think, and tastes even better when it’s done!
- 1 large (or two medium) spaghetti squash
- ½ cup butter
- 2 tablespoons chopped fresh sage (or 2 teaspoons dried sage)
- Parmesan or Mizithra cheese to top (or substitute Parmesan)
- 1 whole sage leaf, fried to top (optional)
- First, preheat the oven to 400°F. Then, cut the spaghetti squash in half lengthwise, and scoop out the seeds and guts. Rub the inside of the spaghetti squash with some olive oil and sprinkle a bit of sea salt. Put the halves flesh side down (skin side up) on a baking tray, and bake for 40 minutes.
- Let the squash cool. Then, use a large metal spoon to scoop out the stringy flesh into a bowl. Set it aside.
- Create your brown butter: first, melt butter in a saucepan over medium heat, and stir it frequently to ensure even cooking and prevent burning. The butter will begin to foam up and change color from yellow to brown after a few minutes. It will also smell a little “nuttier,” which means that the brown butter has been made. Then, stir in the sage.
- Add the brown butter and sage mixture over your spaghetti squash, and toss it to coat. Then, transfer the spaghetti squash to a serving bowl, and top it with cheese and a fried leaf of sage, if you prefer. To fry the sage leaves, melt some butter over medium high heat, and fry sage leaves until crisp.