If you’re in the heart of squash season, try these spaghetti squash lasagna boats while you’re at it, too! Originally hailing from Mr. Mark Bittman’s cookbook How To Cook Everything Fast, this brown butter sage spaghetti squash recipe adaptation has everything you’re looking for in a quick and comforting meal.
How to make brown butter sage spaghetti squash
The main reason why this is so quick and easy is that it takes just 5 minutes of prep time! Once that’s done, the rest is oven time. Here are the 4 steps to follow: Those memories can’t be erased, but you can change your perception of squash with this delicious brown butter sage spaghetti squash recipe, and these tips on how to prepare and cook them. And if you’re already a squash lover, hopefully these tips will make your life a little easier next time you reach for a squash!
Picking a squash: When it comes to picking a spaghetti squash, you want to go for one that’s hard and has no soft spots. You want it to feel nice and heavy in your hand. Prep: The prep work for this recipe is very easy. All you have to do is, using a sharp knife, cut the squash in half lengthwise. If it’s easier, bring the squash to a lower surface level so you can have more leverage when cutting it. Then scoop out the seeds. Cooking: You’ll want to cook the squash until it’s fork-tender. It’s important not to overcook your squash, as the strands that give it its spaghetti-like
Meat dishes: baked pork chops, baked chicken breast, or steak salad Vegetarian dishes: cashew cream of mushroom soup or kale waldorf salad
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