Spaghetti Squash with Sage Brown Butter and Hazelnuts

Why You’ll Love This Recipe

This dish is the perfect blend of texture and taste — tender, slightly sweet spaghetti squash pairs beautifully with the rich nuttiness of browned butter, crispy sage leaves, and crunchy hazelnuts. It’s naturally gluten-free, low in carbs, and easy enough for a weeknight, but refined enough for a holiday table. With just a few ingredients, you’ll get big flavor and satisfying results.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Spaghetti squash
• Olive oil
• Salt and black pepper
• Unsalted butter
• Fresh sage leaves
• Toasted hazelnuts (chopped)
• Freshly grated Parmesan cheese (optional)
• Lemon zest (optional, for brightness)

Directions

1. Roast the spaghetti squash:
   • Preheat oven to 400°F (200°C).
   • Cut the squash in half lengthwise and scoop out the seeds.
   • Drizzle with olive oil, season with salt and pepper, and place cut-side down on a baking sheet.
   • Roast for 35–40 minutes, or until the flesh is tender and strands easily with a fork. Let cool slightly, then scrape the squash into strands and set aside.
2. Make the sage brown butter:
   • In a large skillet, melt the butter over medium heat.
   • Add sage leaves and cook, stirring frequently, until the butter turns golden brown and the sage becomes crisp, about 3–4 minutes. Be careful not to burn the butter.
   • Remove the skillet from heat.
3. Assemble the dish:
   • Add the roasted spaghetti squash to the skillet with the brown butter and sage. Toss gently to combine and reheat over low heat if needed.
   • Stir in toasted hazelnuts and season with more salt and pepper to taste.
   • Optional: Sprinkle with grated Parmesan and a touch of lemon zest before serving.

Servings and timing

This recipe serves 4 as a side dish or 2 as a light main course.
Preparation time: 10 minutes
Cooking time: 40 minutes
Total time: 50 minutes

Variations

• Add protein: Top with grilled chicken, crispy pancetta, or a fried egg for a more filling meal.
• Nut-free: Use toasted pumpkin seeds or sunflower seeds instead of hazelnuts.
• Dairy-free: Use plant-based butter and skip the cheese for a dairy-free version.
• Cheesy version: Add goat cheese or feta crumbles for a tangy, creamy element.
• Herb swap: Try fresh thyme or rosemary if sage isn’t available.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet over medium-low heat, adding a small splash of water or broth to loosen if needed.
Freezing is not recommended, as spaghetti squash can become watery after thawing.

FAQs

What does spaghetti squash taste like?

It has a mild, slightly sweet flavor and a stringy texture similar to pasta when cooked.

Do I have to peel spaghetti squash?

No, the skin stays intact during roasting and helps hold the shape. Just scoop the strands out after roasting.

Can I use pre-cooked squash?

Yes, if you have leftover roasted squash, this recipe is perfect for using it up quickly.

How do I toast hazelnuts?

Place them on a baking sheet and toast at 350°F for 8–10 minutes, then rub off the skins with a clean towel.

Is brown butter hard to make?

Not at all! Just cook butter over medium heat until it smells nutty and turns golden brown — watch it closely to prevent burning.

What kind of sage should I use?

Fresh sage is essential here. Dried sage won’t crisp up and doesn’t have the same flavor impact.

Can I make this ahead of time?

You can roast the squash and toast the nuts ahead. Combine everything fresh for the best flavor and texture.

What can I use instead of hazelnuts?

Walnuts, almonds, or pecans all work well in this recipe.

Does this pair well with meat?

Absolutely! It’s a great side for roast chicken, pork tenderloin, or seared salmon.

Is this dish vegetarian?

Yes, and it can be made vegan by using plant-based butter and omitting the cheese.

Conclusion

Spaghetti Squash with Sage Brown Butter and Hazelnuts is a cozy, nourishing dish that celebrates the flavors of fall with simplicity and elegance. Whether served as a side or a light main, its rich aroma, buttery texture, and satisfying crunch make it a recipe worth savoring. Perfect for weeknights or special occasions, this dish is sure to become a seasonal favorite.

Spaghetti Squash with Sage Brown Butter and Hazelnuts

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Spaghetti Squash with Sage Brown Butter and Hazelnuts is a warm, seasonal dish featuring roasted squash strands tossed in nutty brown butter with crispy sage and crunchy hazelnuts. Elegant yet simple, it works as a comforting side or light main course.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 4 servings as a side or 2 as a main
• Category: Side Dish, Main Dish
• Method: Roasting, Stovetop
• Cuisine: American
• Diet: Gluten Free

Ingredients

• 1 medium spaghetti squash
• 2 tablespoons olive oil
• Salt and black pepper, to taste
• 4 tablespoons unsalted butter
• 8 fresh sage leaves
• 1/3 cup toasted hazelnuts, chopped
• 1/4 cup freshly grated Parmesan cheese (optional)
• 1 teaspoon lemon zest (optional)

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Instructions

1. Preheat oven to 400°F (200°C). Halve spaghetti squash lengthwise and scoop out seeds. Drizzle with olive oil, season with salt and pepper, and place cut-side down on a baking sheet. Roast 35–40 minutes until tender. Cool slightly, then scrape into strands with a fork.
2. In a skillet, melt butter over medium heat. Add sage leaves and cook 3–4 minutes, stirring, until butter is golden and fragrant and sage is crisp. Remove from heat.
3. Add roasted squash to the skillet with brown butter and sage. Toss gently to coat, reheating briefly if needed.
4. Stir in toasted hazelnuts, and season with additional salt and pepper. Top with Parmesan and lemon zest if desired. Serve warm.

Notes

• Fresh sage is essential for crisp texture and aromatic flavor.
• Roast and toast nuts ahead of time for quicker prep.
• Replace hazelnuts with walnuts, pecans, or almonds if preferred.
• Add grilled chicken, pancetta, or a fried egg for extra protein.
• Dairy-free: use plant-based butter and omit cheese.

Nutrition

• Serving Size: 1/4 recipe (side dish portion)
• Calories: 210
• Sugar: 4g
• Sodium: 160mg
• Fat: 15g
• Saturated Fat: 7g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 16g
• Fiber: 4g
• Protein: 5g
• Cholesterol: 25mg