Spaghetti Squash With Sage & Walnuts Recipe

Give this vegetable-based pasta a whirl

The main ingredient in this dish may be a vegetable, but it's the best substitute for pasta, hands down. Spaghetti squash is unlike any other squash: As it roasts, the flesh becomes tender and takes on a strand-like quality that mimics pasta. For maximum texture when cooking spaghetti squash, scrape the meat of the squash with a fork to avoid unpleasant and clumpy bunches.

With sweet, slow-roasted squash; bits of toasted walnuts; and fried sage all tossed in nutty brown butter, this makes for a very rich dish. Don't be afraid to squeeze a couple of lemon cheeks on top to add a hit of acid. When planning a menu, we suggest pairing more indulgent dishes like this with something refreshing and crisp, like a salad or tangy, charred vegetables.

To learn more, read "Side Effects."

Recipe adapted from Andrew Carmellini, Leuca, Brooklyn, NY

Spaghetti Squash With Sage And Walnuts
4.7 from 50 ratings
Sweet, pasta-like strands of spaghetti squash get tossed in brown butter with toasted walnuts and fried sage, all topped off with grated Parmesan cheese.
Prep Time
Cook Time
to 6 servings
Total time: 1 hour, 5 minutes
  • 1 medium (2½-to-3-pound) spaghetti squash
  • 5 tablespoons unsalted butter, divided
  • 15 sage leaves, divided
  • Kosher salt and freshly ground black pepper, to taste
  • ½ cup walnuts, roughly chopped
  • 1 tablespoon grated Parmesan cheese, for garnish
  1. Preheat the oven to 400º. Cut the squash in half lengthwise, and scoop out and discard the seeds. Transfer the squash to a rack-lined baking sheet, cut-sides up. Place 1 tablespoon of butter and 2 sage leaves in the hollowed-out core of each half and season with salt and pepper.
  2. Bake the squash until the flesh is tender, 45 minutes to 1 hour. Let the squash cool to room temperature. Using a fork, scoop out the meat of the squash from the skins into a small bowl. Reserve the skins for plating.
  3. In a large sauté pan, melt the remaining 3 tablespoons of butter over medium heat. Add the walnuts and cook until they are toasted and the butter has started to bubble, 2 to 3 minutes. Add the remaining 11 sage leaves and toast until they become fragrant but not burnt, 1 minute. Mix in the roast squash and cook until fully warmed through, 2 to 3 minutes. Season with salt and pepper, and transfer to the reserved squash skins. Garnish with the Parmesan and serve.
Calories per Serving 184
Total Fat 17.1 g
Saturated Fat 7.2 g
Trans Fat 0.4 g
Cholesterol 26.5 mg
Total Carbohydrates 7.7 g
Dietary Fiber 2.7 g
Total Sugars 2.2 g
Sodium 216.8 mg
Protein 2.9 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Rate this recipe