Author Notes: A vegetarian friend of mine introduced me to spaghetti squash many years ago – but I was unimpressed. Then came the low carb craze and I began experimenting with it again. I saw a ravioli made with a sage and walnut brown butter sauce on a restaurant menu so i I substituted the spaghetti squash for the ravioli and added a bit of pancetta or sometimes bacon if that what I have on hand and one of my favorite quick and easy recipes was born.
Since then Spaghetti Squash with Sage and Walnuts from Urban Italian by Andrew Carmellini and Gwen Hyman has been published. I have taken the cooking times and some of proportions from that recipe. —deoreo
Makes: 4 entree portions
pounds Spaghetti Squash
teaspoons olive oil
Medium Sage Leaves
cup Coarsely Chopped Walnuts
tablespoons Unsalted Butter
Thick slice of Pancetta cut into 1/4″ cubes
Salt and Pepper to taste
Freshly Grated Parmigiano Reggiano
- Preheat oven to 400″
- During the last 10 minutes of baking the squash, heat a large frying pan over medium heat and cook pancetta, stirring often so that it is lightly brown and crisp on all sides. Add a bit of olive oil if the pan is too dry. Remove from skillet and drain on paper towels. Pour accumulated fat from skillet but leave brown bits.
- Scrape a fork across the inside of the squash to form the spaghetti strands.
- Add butter to reserved skillet and melt over medium heat. When it has melted, add walnuts and toast, then add the remaining sage leaves, when they pop a bit and smell heavenly, add the reserved pancetta.
Add the squash and toss to coat. Top with a sprinkle of Parmigiano Reggiano.
*Urban Italian suggests that you serve inside the squash half skins.