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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.

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)

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

Find it online: https://thefamilycooking.com/spaghetti-squash-with-sage-brown-butter-and-hazelnuts/