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Roasted Spaghetti Squash with Sage and Hazelnuts

Course Side Dish
Servings 8
Author adapted from "Urban Italian" by Andrew Carmellini


  • 1 large spaghetti squash
  • 5 tablespoons unsalted butter
  • 15 fresh sage leaves
  • 1/4 cup roasted hazelnuts, roughly chopped I used Trader Joes dry roasted unsalted Oregon hazelnuts
  • 1/4 cup Parmigiano-Reggiano cheese, grated or shaved
  • salt and pepper


  • Preheat the oven to 400 F. Cut the squash in half and remove the seeds with a spoon. Line a baking sheet with parchment paper. Place the squash halves on the baking sheet cut side up.  In each squash half put one tablespoon of butter and two sage leaves.
  • Bake for about one hour or until flesh is soft when pierced with a knife tip.  Set aside to cool for about 15 minutes.  Scrape the flesh out with a fork to get spaghetti like strands.
  • Heat the remaining 3 tablespoons of butter in a large frying pan over medium heat. When the butter is melted, add the remaining sage leaves. After a few minutes add the squash and mix.  Cook for about 3-5 minutes. Season with salt and pepper to taste.  Serve in the hollowed out squash skin or in a bowl and sprinkle with Parmigiano-Reggiano cheese.