Spaghetti squash with sage butter, goat cheese & maple pistachios
Can you believe that, until today, Alex thought spaghetti squash was a squash that you put pasta inside? He’s way too adorable.
This recipe was a revelation for Alex and is my current obsession. Most of all, it’s proof you can eat healthy without being boring.
This recipe is flavourful, packed with different textures, and very easy to make.
You can serve the spaghetti squash with any sauce you like!
- ServesServes 2
- Prep time25 min
- Cook time50 min
- FreezingNe se congèle pas.
- 1 small spaghetti squash
- 4 tablespoons butter
- 3 sage leaves
- Goat cheese, to taste (for those of you in Quebec, I recommend using Chèvre des neiges)
- Salt and pepper, to taste
For the pistachios
- 1/4 cup pistachios
- 1 teaspoon maple syrup
- 1/2 teaspoon soy sauce
- Preheat the oven to 350˚F.
- Halve the spaghetti squash lengthwise and remove the seeds. Season and place face down on a baking sheet. Bake for 50 minutes and let cool.
- Using a fork, remove the strings of flesh and set aside.
- In a small pan, roast the pistachios. Add the maple syrup and soy sauce. Stir well and remove from heat. Set aside.
- In another pan, melt the butter and heat the sage leaves for 2–3 minutes over very low heat.
- Remove the sage leaves and add the spaghetti squash. Season and serve with goat cheese and maple pistachios!