Spaghetti squash with brown butter and sage

Brown butter and sage turn spaghetti squash into a side dish that tastes like fall.

Serves 4

Ingredients

• Steel Pony spaghetti squash
• Organic grated Parmesan, 125 g
• Rock Ridge cultured salted butter, 1 lb
• Organic dried sage, 25 g
• From your pantry: Salt

Method

1. Heat the oven to 400°F (200°C). Halve the squash lengthwise, scoop out the seeds, and roast it cut side down for 40 to 45 minutes, until the flesh pulls into strands with a fork.
2. Melt 1/3 cup of butter in a pan over medium heat and cook it, swirling, until it smells nutty and turns golden brown.
3. Take the pan off the heat and stir in 1 teaspoon of dried sage.
4. Scrape the squash into strands with a fork, toss the strands with the brown butter, and season them with salt.
5. Top the squash with Parmesan and serve it hot.