1 spaghetti squash, about 2 lbs. (whatever size you use, you just have to adjust the cooking time; if you use a 3 lb. squash or larger, increase the butter to 5 tbsp.)
3/4 tsp. salt
1/2 tsp. coarse ground black pepper
4 tbsp. butter
10-15 fresh sage leaves
1/2 cup shelled walnuts, roughly chopped
1 tbsp. grated parmesan or pecorino cheeseOur 2 lb. squash would serve about 3 entrée sized portions. The 3 lb. (logically) would serve more!Step 1:
Preheat your oven to 400 degrees with the oven rack in the middle of the oven. Using a sharp knife, carefully halve your squash lengthwise and scoop out the seeds from each half.
Place each half on a rimmed baking sheet, flesh side up. I put parchment down first, like always, so that in case the squash leaks or bubbles, I don’t have to clean up a sticky baking sheet, I just have to throw away the parchment. Season each half with a 1/4 tsp. of the salt and pepper, then place 1 tbsp. of the butter and 2 sage leaves in the hollows of each squash half.
Bake the squash on the middle rack until the flesh is just soft, about 40-45 minutes. For a larger squash, this may be closer to an hour. Remove the squash from the oven and let cool until you can work comfortably with it, about 15 minutes.
Here comes the fun part. Using a fork, simply run the prongs long-ways across the flesh, and it will form spaghetti strands. Just try to keep that lovely pool of butter in there, tossing it with the squash as you go.
Heat the remaining butter in a large skillet over medium heat, then add the walnuts and toast for about a minute, letting the butter foam and sizzle. Then add the remaining sage leaves and stir them around for about a minute as well, until they start to crackle in the pan.