Roasted Spaghetti Squash w/ Butter & Sage

A simple way to serve up some delicious squash without a lot of effort, perfect for cooking after a long day of work. From the Oxbow Archives.

• 1 Spaghetti squash
• 2-3 T unsalted butter
• 1 T fresh sage leaves, chopped (or 1 tsp dried)
• Kosher salt & freshly ground pepper, to taste

Preheat oven to 350°F.

Cut squash in half lengthwise and scoop out seeds. Place on a greased baking sheet, cut side down and roast for 30 minutes, until the flesh is tender and you can easily pierce the skin with a knife. Remove from oven and let cool slightly.

Using a fork gently scrape the squash strands from the skin from end to end. Put squash in colander to drain a bit while you heat up butter (note: you can save the squash water to use in stock).

In a sauté pan heat up the butter until foaming subsides and the butter just starts to brown; add squash, sage, salt & pepper. Toss to heat and combine, serve immediately.