I know: You are off carbs and that’s it! Well, here is a way to eat a delightful vegetable and feel healthy doing it! Ever had spaghetti squash? Unassuming, when you cut it open it will reveal strands of spaghetti-like filaments. The taste is subtle and fresh and light. Perfect for a first course or an elegant appetizer. I was inspired by a recipe for a gnocchi sauce I had used in Marcella Hazan’s classic book Essentials of Classic Italian Cooking, in which she described a sauce with only fresh sage and butter. I decided to add some garlic and walnut as well, since the squash is rather bland. The result is very light and you will not feel guilty eating it!
INGREDIENTS: The quantity will yield 8 servings
- 1 spaghetti squash ( I used a 3-pound squash)
- 12 fresh sage leaves
- 8 garlic cloves, mashed in a mortar with a pinch of salt
- 4 tablespoons of unsalted butter or olive oil (more if needed)
- salt, pepper, to taste
- 1/2 cup of chopped and peeled pistachios
- Heat the oven to 350F or medium heat.
- Cut the squash and bake in a dish filled with some water (about 1 cup) until cooked through, which will take 45 minutes.
- Place the pistachios in a bowl of water. After one hour, they can be drained and peeled easily.
- Remove the squash, cut off the seeds and strings and with a fork separate the “spaghetti “strands.
- Place the squash in a bowl and set aside while you prepare the sauce
- Melt the butter on medium heat and let it bubble one minute. Add the garlic and walnut and fry in the butter till they are golden.
- Remove the garlic and walnuts with a slotted spoon and set aside in a small bowl.
- Add the sage leaves to the butter and fry for a few seconds till crispy, flipping them once during the operation.
- Toss the squash with the butter, walnuts and garlic sauce. Garnish with the sage leaves.
- Serve in a platter or individual cups warm or at room temperature. The sage leaves are delicious to eat and are good for you!