Spaghetti Squash in Sage and Pistachio sauce

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

METHOD:

1. Heat the oven to 350F or medium heat.
2. Cut the squash and bake in a dish filled with some water (about 1 cup) until cooked through, which will take 45 minutes.
3. Place the pistachios in a bowl of water. After one hour, they can be drained and peeled easily.
4. Remove the squash, cut off the seeds and strings and with a fork separate the “spaghetti “strands.
5. Place the squash in a bowl and set aside  while you prepare the sauce
6. 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.
7. Remove the garlic and walnuts with a slotted spoon and set aside in a small bowl.
8. Add the sage leaves to the butter  and fry for a few seconds till crispy, flipping them once during the operation.
9. Toss the squash with the butter, walnuts and garlic sauce. Garnish with the sage leaves.
10. Serve in a platter or individual cups warm or at room temperature. The sage leaves are delicious to eat and are good for you!