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Roasted Spaghetti Squash with a Browned Butter Sage Sauce

Spaghetti squash is a kind of foreign territory for me! I mean, it’s a little intimidating, right? It’s pretty big, hard to cut through, and smells exactly like pumpkin carving. While I adore this smell and brings back many fond memories, it’s not exactly an appetizing smell!

But, we can put all those fears behind us, because this recipe will cure you of all your spaghetti squash spooks! This recipe only has a few ingredients, but each individual flavor shines so bright, you won’t even miss that 15-ingredient list!

Let’s talk about browned butter sauce for a minute. If you’ve never heard of browned butter, it’s pretty much exactly what it sounds like, butter that has cooked to a browned golden color. As you cook the butter, the moisture evaporates and the fats begin to caramelize which leaves this beautiful, rich golden nectar! For this recipe, right as the butter begins to melt, I add the sage and garlic! I add whole garlic cloves so it infuses all of that delicious garlic flavor without any actual garlic chunks!

Another amazing feature of this dish is the sage! Sage is definitely a flavor of fall, being featured in stuffing recipes, turkey brines, and tons of other main dishes in fall! The sage provides a beautiful warmth to this dish that is so divine! As the butter is cooking, it actually fries the sage, so the sage provides a soft crunch that I adore.

I have to note, I added the red pepper flakes as a garnish, but they end up being a crucial part of this dish! The spicy kick helps cut through the rich buttery flavor of the dish! I can’t handle too much spice, but I promise you, it’s needed in this dish!


1 whole spaghetti squash

1 stick of butter

4 leaves of sage

2 garlic cloves

1/4 teaspoon of salt

Black pepper, to taste

Red pepper flakes, for garnish

Parmesan, for garnish

Take a long knife and make a few cuts through the spaghetti squash, kind of like you would to a potato before you roast it. Then place on a sheet pan and bake in a 350 oven for about an hour and 15 minutes to an hour and a half. If you have a really large spaghetti squash, I suggest cutting it in half about 45 minutes into the cooking time! I just pull it out at 45 minutes, carefully cut it in half, and remove the seeds! Then, just pop it back in the oven to finish cooking!

When the spaghetti squash is done, it should be very easy to cut through now! Slice the squash in half lengthwise. Use a spoon, and scoop out the seeds from the middle. You can actually save these and roast them like pumpkin seeds! Then take a fork and fluff up the spaghetti squash until the insides resemble thin pasta noodles! The good thing about this dish is that the squash turns into your bowl, so no dishes! How fun is that?!

In a saucepan, turn the heat onto medium and add the butter. Make sure to stir the butter from time to time, but you want to let it set and slowly melt down. Then, thinly slice the sage, or chiffonade, which means to roll the sage leaves together and thinly slice them to get little strands of sage. Peel two cloves of garlic and smash them with a knife. Don’t chop them up, we want the flavor of the garlic to infuse the butter without the actual pieces of garlic. Add the sage, salt, and garlic to the butter. The butter will be done when it’s a deep golden brown color, this should take a couple of minutes.

When the sauce is done, pour a generous amount over each side of the spaghetti squash! Garnish with the black pepper and parmesan! Serve immediately!

This dish is so rich and heavenly, I don’t know why I haven’t been eating this earlier!! I love the simple ingredients that really just make this dish shine! If you’re looking for a new decadent dinner, this is for you!

-Holly Michelle

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