Spaghetti Squash with Sage and Walnuts
Discover the perfect harmony of earthy flavors and wholesome ingredients with this Spaghetti Squash with Sage and Walnuts recipe. This low-carb, gluten-free dish transforms tender, roasted spaghetti squash into a silky base for a fragrant topping of crispy sage leaves, toasted walnuts, and golden garlic sautéed in butter. Finished with a sprinkle of Parmesan cheese for a touch of richness (optional), this dish is a delightful blend of nutty, savory, and aromatic notes. Ready in under an hour with minimal prep, it’s as easy as it is elegant, making it ideal for weeknight dinners or fuss-free entertaining. Whether served as a main course or a side dish, this recipe is a celebration of simple, seasonal ingredients at their best.
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Recipe Information
Ingredients
- 1 medium-sized spaghetti squash
- 2 tablespoons olive oil
- 3 cloves garlic
- 10 leaves fresh sage leaves
- 2 tablespoons unsalted butter
- 1 cup walnuts
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.25 cup Parmesan cheese (optional)
Instructions
Preheat the oven to 400°F (200°C).
Cut the spaghetti squash in half lengthwise and scoop out the seeds with a spoon.
Drizzle 1 tablespoon of olive oil over the cut sides of the squash, and sprinkle with a pinch of salt and pepper.
Place the squash halves cut-side down on a baking sheet lined with parchment paper or foil. Roast in the oven for 40-45 minutes, or until the flesh is tender and easily pulled apart with a fork.
While the squash is roasting, prepare the sage and walnut topping. Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat.
Add the walnuts to the skillet and toast them for 2-3 minutes, stirring frequently, until lightly browned and fragrant. Remove the walnuts from the skillet and set aside.
In the same skillet, melt the butter over medium heat. Add the sage leaves and cook for 1-2 minutes until crispy. Remove the sage leaves and set aside.
Add the minced garlic to the skillet and sauté for 30 seconds, being careful not to let it burn.
When the spaghetti squash is cooked, remove it from the oven and let it cool slightly. Use a fork to scrape the flesh into spaghetti-like strands, and place the strands in a large mixing bowl.
Gently toss the spaghetti squash with the garlic-infused butter from the skillet. Add the toasted walnuts and crispy sage leaves. Season with the remaining salt and pepper, adjusting to taste.
If desired, sprinkle freshly grated Parmesan cheese over the dish before serving.
Serve warm and enjoy!
Nutrition Facts
Calories |
1990 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.8 g | 223% | |
| Saturated Fat | 42.6 g | 213% | |
| Polyunsaturated Fat | 68.1 g | ||
| Cholesterol | 135 mg | 45% | |
| Sodium | 3404 mg | 148% | |
| Total Carbohydrate | 86.1 g | 31% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 27.7 g | ||
| Protein | 47.5 g | 95% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 1105 mg | 85% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 1810 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
