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* Spaghetti Squash with Browned Butter Walnuts
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Spaghetti
Squash with Browned Butter Walnuts
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2 medium spaghetti squash, halved and seeds removed
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4 tablespoons salted butter
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1 cup raw walnuts, roughly chopped
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1-2 tablespoons chopped fresh sage
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3 cloves garlic,
minced or grated
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1 cup whole
milk, nut milk, or canned coconut milk
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3 ounces creamy
goat cheese, crumbled
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1/3 cup grated manchego cheese
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3 tablespoons basil pesto
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1 pinch crushed red pepper flakes
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kosher salt and black pepper
Preheat the oven to 425 degrees F.
Cut the squash in half lengthwise, scoop out
the seeds and discard. Place the squash in a baking dish and season the cut
sides with salt and pepper. Transfer to the oven and bake 30-35 minutes or
until the squash is tender.
Meanwhile, heat 2
tablespoons butter, the walnuts, sage, and a pinch of salt in a large skillet.
Cook 5 minutes, stirring occasionally, until the butter is browned and the
walnuts are toasted. Remove the nuts from the skillet to a plate.
In the same skillet,
melt the remaining 2 tablespoons butter with the garlic. Cook until the garlic
is fragrant, about 2 minutes. Add the crushed red pepper flakes, milk, goat
cheese, manchego, and pesto. Season with salt and pepper. Bring to a gentle
simmer over medium heat, stirring constantly until smooth and creamy. Remove
from the heat.
4. When the squash is ready, use a fork to
scrape the squash into strands, then toss the squash with the pesto cream
sauce. Serve the squash warm, topped with buttery walnuts. Serves 8.
(Adapted from Half Baked Harvest)
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