Spaghetti Squash With Sage and Walnuts

“From Urban Italian by Andrew Carmellini. He suggests serving with a Pork Arrosto. Notice that steps 1 through 7 can be done the day before.”
2hrs 40mins

Ingredients Nutrition


  1. Preheat the oven to 400 degrees.
  2. Cut squash in half lengthwise and deseed.
  3. Place the squash halves on a roasting rack and season with 1/4 teaspoon each of salt and pepper.
  4. Place 1 tablespoon of butter and 2 sage leaves in the hollowed-out core of each half.
  5. Bake the squash on a tray on the oven's middle rack until the flesh is just soft--about 1 hour (or longer-it all depends on your oven).
  6. Remove the squash and let it cool until you can work with the flesh comfortably, about 15 minutes.
  7. Using a fork, scrape the meat of the squash away from the skin, so that you get fluffy spaghetti-like strands. Reserve these and discard the skins. The squash will hold at this point up to a day ahead of time, in an air-tight container in the fridge.
  8. Heat the remaining 3 tablespoons of butter in a large saucepan over medium heat.
  9. When the butter has melted, add the walnuts.
  10. Toast the nuts and allow the butter to bubble, about 1 minute.
  11. Add the rest of the sage leaves.
  12. When the leaves release their aroma and begin to crackle in the pan (about 1 minute), add the squash and stir to coat it with the flavored butter.
  13. Cook for 2 minutes over medium heat until the squash is warm, stirring frequently so the flavors get inside the squash.
  14. Season the rest of the salt and pepper.
  15. Serve on a large plate or platter, topped with the cheese.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a