Sage brown butter spaghetti squash

Why did all the online recipes want me to put feta and basil in my spaghetti squash? I can’t be the only person who isn’t into warm feta. I didn’t even enjoy writing the words “warm feta”; my nose kinda crinkled inadvertently. In lieu of the crummy online suggestions, I decided to make something WAY BETTER: spaghetti squash drenched in sage brown butter and parmesan. You will need:

• 1 spaghetti squash
• 1 order sage brown butter (click through for a recipe)
• Parmesan
• Salt, pepper

To prepare a spaghetti squash:

Preheat the over to 375. Cut the squash in half longways and scoop out the seeds and goo. I save the seeds and bake them with a bit of oil and salt/pepper and put them on salads. The goo is tossable/compostable. Bake the squash open-side-down in a pan with a 1/2 inch or so of water, for about 30-45 minutes.

When the squash is done, take it out of the oven and let it cool down til you can manhandle it. Using a fork, scrape the inside of the squash. It should magically rake into strings that extnd into spaghetti-shaped strings. This is really cool. If you have kids, be sure to tell them that this part really dangerous and that only adults can do it, but that when they’re older, they’ll be allowed.  The squash should look like this:

Pile up the squash in a big bowl, and pour sage brown butter (including sage leaves) all over. Liberally sprinkle with salt, pepper and parmesan. It should look like this:

Photos via loscheiner.