The BEST and only spaghetti squash recipe you will ever need. Ever. Seriously.
I had no plan when I first started making this dish and now it’s one of our favorites.
I’m planning on making an extra large platter of this as a side for Thanksgiving, but I may eat it for dinner every other day until then.
- 1 medium spaghetti squash, cut lengthwise and cleaned
- 1 Lb bacon, cooked and rough chopped
- 10–12 Sage leaves
- 1/2 Cup shredded Parmesan cheese
- 1/2 Cup + 2T vegetable oil, separated
- 1.5 Cups walnuts, chopped
- 1/4 Cup Salted Butter
- 1t black pepper
- 1t flake salt
- Preheat grill to 375F
- Use the 2T oil to cover all sides of the squash. Sprinkle the inside with salt and pepper and place them cut side down on a sheet pan. Roast for 40 minutes until fork tender.
- While squash is cooking, heat a small pan with the 1/2 Cup oil. Fry the sage leaves in the oil until very crisp in 3-4 batches. Place fried leaves on paper towels and set aside.
- Discard the oil and place the pan on medium low heat. Put the butter in the pan and melt slowly. When the butter is fully melted, but not browned, add the chopped walnuts and stir every minute or two until the butter is browned and walnuts are lightly toasted (about 5 minutes)
- When the squash is done and still very hot, flip the boats over and use a fork to scrape and fluff the “spaghetti” inside.
- Fill each boat with 1/2 of the parm and mix it throughout. Top each boat with 1/2 of the brown butter, walnuts, sage, and bacon. (You can layer it in the boats also if you want!) top with pepper and flake salt.
- Serve in individual boats or as a side. Serves 2-4