By Chef Rob Malone
Extra Thoughts: This recipe offers a deep, nutty taste. It takes minimal effort but still delivers maximum flavor.
Food Prep: Use protein, e.g. sausage or ground beef for a hearty addition.
Ingredients:
1 large spaghetti squash
Olive oil, salt
4 tbsp unsalted butter
8-10 fresh sage leaves
1/4 cup toasted hazelnuts, crushed
Parmigiano-Reggiano
Black pepper
Directions:
1. Cut squash into halves, seed, oil and salt.
2. Cut-side down cook on 400 degrees for 45 minutes-1 hour.
3. Heat butter on medium heat until nutty. Add sage, crisp for 20-30 seconds until butter is browned.
4. Pull squash into strands. Toss with butter, nuts, parmesan and pepper.