Hazelnut Brown Butter Spaghetti Squash
Ingredients:
• 1 spaghetti squash
• Extra virgin olive oil
• Salt and black pepper
• 1/2 stick unsalted butter
• Extra virgin olive oil
• Salt and black pepper
• 1/2 stick unsalted butter
• 1 1/2 tablespoon roasted hazelnut butter
• 1 small shallot (minced)
• 3 sage leaves (chopped)
• 1/4 cup dried cranberries
• 1 small shallot (minced)
• 3 sage leaves (chopped)
• 1/4 cup dried cranberries
Preparation:
- Preheat over to 350F
- Slice the spaghetti squash in half and scoop out the seeds.
- Rub the squash generously with extra virgin olive oil, salt, and pepper
- Place the squash (cut side down) on a baking sheet and roast until the flesh is tender, and a knife can slice the skin with little resistance. (about 35-40 minutes)
- Flip the squash (cut side up) and let it cool until it is safe to handle.
- Heat a medium nonreactive skillet on medium-high and add the butter
- As soon as the butter stops bubbling, add the roasted hazelnut butter.
- Stir until components are mixed together, and keep stirring to prevent burning.
- Once the hazelnut butter is fragrant, add shallot and sage and saute. (about 1-2 minutes)
- Remove from pan and let it cool slightly.
- Scoop out the fibers from the spaghetti squash into a large bowl.
- Gently mix with sauce and garnish with dried cranberries.
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