Wow, I didn’t think I would ever find a squash I liked more than delicata squash. For taste and ease of preparation, it is hard to beat. But I took a chance on spaghetti squash today and feel that my loyalties may have shifted.
I’m a bit surprised that I have never had spaghetti squash in my kitchen before today. I think I’ve worked with just about every other type of squash but something always turned me off about the spaghetti. Maybe it was that I didn’t feel I could trust a vegetable masquerading as a pasta.
Now I know better. This dish is extremely simple, has a short ingredient list, and perfectly embodies the fall flavors I’ve been craving lately. It’s a keeper.
Spaghetti Squash with Fried Sage Crisps
- 1 spaghetti squash, halved with seeds removed
- 2 Tbs olive oil
- a stalk of sage leaves
- butter, to taste
- salt, to taste
1. Roast spaghetti squash at 375F for 20-30 minutes, until easily pierced by a fork.
2. Prepare the sage leave. Chop leaves in to small, sprinkle-sized pieces. Heat oil over medium-high heat and fry sage for about 5 seconds. Remove from heat and transfer to a paper towel to cool. They will become crisp as they cool.
3. When the squash is ready, use a fork to remove the flesh. Toss with butter and salt. Top with sage crisps.
I’m glad I finally got a post up here, since it has been a little while. I’ve been so overwhelmed with school that I haven’t had much time for anything else. My seeming inability to juggle schoolwork, apartment maintenance, and a meager social life has been getting me down this week and I’m hoping for a moment soon in which I can relax and catch my breath. I hope everyone is having a good Halloween!