Brown Butter and Sage Spaghetti Squash

A few months ago, we stumbled across a really great little indoor farmer’s market.  It’s on the cusp of suburbia with a select variety of foods from local farmers and suppliers at a really low cost.  It’s almost ridiculous how cheap it is.  We’re talking $0.38 a pound for organic Jazz apples.  Granted, you have to be ready to consume the produce quickly since it’s definitely the last stop before becoming compost, and you have to be very discerning about what you choose since some of it should actually BE in the compost heap already.

I found two spaghetti squash the last time I was there and experimented with how best to make it.  I’ve tried it a few times before and always found it to be either crunchy (i.e. underdone) or super watery (i.e. over-steamed).  Either way, the squash was pretty flavorless.  This time, I decided to infuse it with as much flavor as possible.  And it worked!  I’m not sure if the squash is actually “in-season”, but it was yummy.  Oh, and it’s SIMPLE.
1 Spaghetti Squash
3-4 Tbsp brown butter (see below for directions)
6 medium sage leaves
cheese cloth (or double-fine mesh strainer)
S&P to taste

1) In a small sauce pan, melt 1/2 cup (one stick) of butter on medium-low heat (4 of 10) and allow to simmer while you prep the squash.
2) Cut squash open lengthwise to make two halves, then scrape out seeds and dark yellow gooey insides.
3) Place squash halves flat-side down in a glass baking dish and add an 1-2 inches of water and some salt.  Bake at 400 for 20-30 minutes.
4) While the squash steams in the oven, check on your melted butter.  It should start to brown a bit by now, with the solids falling down to the bottom of the pan and turning golden brown.  It will also smell amazing.  Be careful not to let it burn, which requires watching it fairly closely.  :)
5) When your butter is a dark golden brown with a caramely nutty smell, remove it from heat and filter out the milk solids by pouring the mixture through a cheese cloth or double-fine mesh strainer.  You’ll be left with a clear, golden brown butter and a strainer full of dark brown crunchy milk solids.  :)
6) Remove squash from oven and drain water.  Turn the squash flat-side up, and generously drizzle butter over each half.  Cut up your sage leaves and sprinkle them over the top of the squash.  Return to oven and bake for an additional 30-40 minutes until ridiculously tender. (I also basted the squash a few times with the butter using a regular spoon.)
7) Remove the squash from the oven.  Using a fork, scrape the spaghetti insides out of the squash and into a dish.  Pour any drippings from the baking dish over the squash, salt and pepper to taste and serve immediately.

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