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.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 170
- Sugar: 6g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 15mg
