Spaghetti Squash with Fried Sage Crisps

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!