Thread: Spaghetti squash with browned butter and sage

1 Spaghetti Squash
Extra Virgin Olive Oil
2 Tablespoons Butter
5-10 fresh Sage Leaves, depending on size and how much you like sage.
2 pinches of dried Oregano
Salt
Pepper

Prep time 5 minutes

Cook time 1 hour 10 minutes

Preheat oven to 350 degrees. Cut the squash in half lengthwise and remove the seeds with a spoon or grapefruit spoon. Oil the exposed flesh with olive oil to prevent from drying, and place cut side down in a shallow baking dish. Bake in oven for 45 minutes.

Flip squash over so the cut side faces up and let bake for an additional 15 minutes.

Remove squash from over and let sit.

Heat a non-stick skillet over medium heat. Chop sage leaves in to smaller pieces, about a centimeter long. Melt 2 tablespoons of butter and add sage. Stir frequently so sage does not burn, but browning is okay and desirable. Rake the flesh out of the squash with a fork and drop into skillet with sage and butter. Add oregano and toss with extra olive oil if needed. Salt and pepper to taste.