big brown horse
Hoof In Mouth
Spaghetti Squash with Sage and Walnuts
1 spaghetti squash (about 3 lbs)
3/4 teaspoon sea salt
1/2 teaspoon coarse-ground black pepper
15 fresh sage leaves
1/2 cup shelled walnuts, roughly chopped
1 tablespoon (or more) grated Parmigiano-Reggiano or pecorino cheese
Preheat oven to 400.
Cut squash in half lengthwise, scoop out the seeds and discard them.
Place squash on a roasting rack and season with 1/4 teaspoon each of salt and pepper. Place 1 tablespoon of butter and two sage leaves in the hollowed-out core of each half.
Bake the squash on a tray on the oven's middle rack until the flesh is just soft--about 1 hour. Remove the squash and let it cool until you can work with the flesh comfortably, about 15 minutes.
Using a fork, scrape the meat of the squash away from the skin, so that you get fluffy spaghetti-like strands. Reserve these and discard the skins, unless you are saving them for the presentation. The squash will hold at this point up to a day ahead of time, in an air tight container in the fridge.
Heat the remaining 3 tablespoons of butter in a large saucepan over mendium heat. When the butter has melted, add the walnuts. Toast the nuts and allow the butter to bubble, about 1 minute.
Add the remaining sage leaves. When the leaves release their aroma and begin to crackle in the pan (about 1 minute) add the squash and stir to coat it with the flavored butter. Cook for 2 minutes over med. heat until the squash is warm, stirring frequently so the flavors get inside the squash. Season with the rest of the salt and pepper.
Serve on a large plate or platter, topped with the cheese.
From: Urban Italian by Andrew Carmellini and Gwen Hyman
1 spaghetti squash (about 3 lbs)
3/4 teaspoon sea salt
1/2 teaspoon coarse-ground black pepper
15 fresh sage leaves
1/2 cup shelled walnuts, roughly chopped
1 tablespoon (or more) grated Parmigiano-Reggiano or pecorino cheese
Preheat oven to 400.
Cut squash in half lengthwise, scoop out the seeds and discard them.
Place squash on a roasting rack and season with 1/4 teaspoon each of salt and pepper. Place 1 tablespoon of butter and two sage leaves in the hollowed-out core of each half.
Bake the squash on a tray on the oven's middle rack until the flesh is just soft--about 1 hour. Remove the squash and let it cool until you can work with the flesh comfortably, about 15 minutes.
Using a fork, scrape the meat of the squash away from the skin, so that you get fluffy spaghetti-like strands. Reserve these and discard the skins, unless you are saving them for the presentation. The squash will hold at this point up to a day ahead of time, in an air tight container in the fridge.
Heat the remaining 3 tablespoons of butter in a large saucepan over mendium heat. When the butter has melted, add the walnuts. Toast the nuts and allow the butter to bubble, about 1 minute.
Add the remaining sage leaves. When the leaves release their aroma and begin to crackle in the pan (about 1 minute) add the squash and stir to coat it with the flavored butter. Cook for 2 minutes over med. heat until the squash is warm, stirring frequently so the flavors get inside the squash. Season with the rest of the salt and pepper.
Serve on a large plate or platter, topped with the cheese.
From: Urban Italian by Andrew Carmellini and Gwen Hyman
