Golden strands of roasted spaghetti squash tossed in a buttery maple glaze and topped with crispy sage—this dish is pure comfort. It’s light yet cozy, simple yet elegant, and has that perfect balance of sweet, savory, and nutty flavors that make fall cooking irresistible.
Why You’ll Love This Recipe
I love how this recipe feels fancy without being complicated. The spaghetti squash gives that comforting pasta-like texture without the carbs, while the browned butter and maple syrup create a deep, caramel richness. Crisped sage brings a delicate, savory contrast that balances the sweetness perfectly. It’s one of those dishes that fits any occasion—simple enough for a weeknight but impressive enough for a dinner party. The kitchen smells incredible while it cooks, and the flavors make it feel like autumn on a plate, no matter what the weather’s doing outside.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 medium spaghetti squash (about 2½ pounds)
2 tablespoons olive oil, divided
3 tablespoons unsalted butter
2 tablespoons pure maple syrup
12 fresh sage leaves
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
Optional: 2 tablespoons crushed pecans or 2 tablespoons shaved Parmesan for topping
Directions
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Cut the spaghetti squash in half lengthwise and scoop out the seeds.
Drizzle 1 tablespoon of olive oil over the cut sides and sprinkle lightly with salt and pepper.
Place the halves cut side down on the prepared baking sheet and roast for 35 to 40 minutes, or until the flesh is tender and strands separate easily with a fork.
While the squash roasts, heat the remaining 1 tablespoon of olive oil in a skillet over medium heat.
Add the sage leaves in a single layer and fry for 1 to 2 minutes until crisp. Transfer to a paper towel–lined plate and set aside.
In the same skillet, melt the butter over medium heat until it starts to foam and turns golden brown, about 3 minutes.
Reduce the heat to low and whisk in the maple syrup.
Scrape the roasted squash strands into a large bowl using a fork.
Pour the warm maple-butter mixture over the strands and toss gently to coat.
Season with the remaining salt and pepper.
Top with the crispy sage leaves and optional toppings before serving warm.
Servings and Timing
This recipe makes 4 servings.
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Variations
I like to play with this recipe depending on what I’m craving. Sometimes I add ½ cup caramelized onions and ¼ cup crumbled goat cheese for a tangy twist. I also love mixing in ½ cup roasted apples or pears for a touch of sweetness. A handful of crispy bacon or pancetta gives it a savory crunch, while 1 cup of baby spinach stirred in just before serving adds color and freshness. For extra richness, I pour in 2 tablespoons of cream while finishing the sauce.
Storage/Reheating
I usually roast the squash ahead of time and store the strands in an airtight container in the refrigerator for up to 3 days. The maple-sage butter can be stored separately in a small jar. When I’m ready to serve, I reheat the squash in a skillet over medium heat, add the sauce, and toss for 3 to 4 minutes until warm. I avoid microwaving it too long because it can make the strands soggy. A quick toss in a pan keeps the texture perfect and the flavors fresh.
FAQs
How do I know when the spaghetti squash is cooked?
I check if the flesh is tender and can be easily shredded into strands with a fork. It should pull apart smoothly without feeling mushy.
Can I make this recipe vegan?
Yes. I replace the butter with 3 tablespoons of vegan butter or coconut oil, and it still tastes delicious with the maple and sage combination.
What can I serve with maple-sage spaghetti squash?
I love serving it with roasted chicken, pork tenderloin, or even a hearty salad with cranberries and pecans. It pairs beautifully with most fall dishes.
Can I freeze cooked spaghetti squash?
Yes, but I prefer freezing the roasted strands without sauce. When I reheat, I toss them in fresh maple-sage butter before serving to keep the flavor and texture just right.
How can I make it more filling?
I often add 1 cup shredded rotisserie chicken, ½ cup roasted chickpeas, or ½ cup sautéed mushrooms. These additions make it a satisfying main course while keeping the cozy fall flavors.
Conclusion
Maple-sage spaghetti squash is one of those recipes that proves simple ingredients can create something truly special. I love how it brings warmth and comfort to my table with minimal effort. The sweetness of maple, the nuttiness of brown butter, and the earthy sage come together in perfect harmony. It’s the kind of dish I keep making all season long—easy, elegant, and satisfying. Whether I’m sharing it with family or enjoying a quiet meal alone, it always feels like fall in a bowl.
Golden roasted spaghetti squash tossed in brown butter and maple syrup, topped with crispy sage for a cozy, sweet-savory fall dish that’s elegant yet simple.
Total Time:50 minutes
Yield:4 servings
Ingredients
1 medium spaghetti squash (about 2½ pounds)
2 tablespoons olive oil, divided
3 tablespoons unsalted butter
2 tablespoons pure maple syrup
12 fresh sage leaves
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
Optional: 2 tablespoons crushed pecans or 2 tablespoons shaved Parmesan for topping
Instructions
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Cut the spaghetti squash in half lengthwise and scoop out the seeds.
Drizzle 1 tablespoon of olive oil over the cut sides and sprinkle lightly with salt and pepper.
Place the halves cut side down on the baking sheet and roast for 35–40 minutes, until tender.
Heat the remaining 1 tablespoon olive oil in a skillet over medium heat.
Add sage leaves in a single layer and fry for 1–2 minutes until crisp. Transfer to a paper towel–lined plate.
In the same skillet, melt butter over medium heat until foamy and golden brown, about 3 minutes.
Reduce heat to low and whisk in maple syrup.
Scrape roasted squash strands into a large bowl with a fork.
Pour maple-butter mixture over squash and toss gently to coat.
Season with remaining salt and pepper.
Top with crispy sage and optional pecans or Parmesan before serving warm.
Notes
Use vegan butter or coconut oil to make it vegan.
Add caramelized onions or goat cheese for a twist.
Mix in roasted apples, pears, or spinach for variety.
Add chicken, chickpeas, or mushrooms to make it more filling.
Store squash and sauce separately for best texture when reheating.
