halfbakedharvest4.2
Creamed Spaghetti Squash with Browned Butter Walnuts
An easy and delicious seasonal squash recipe that can double as a hearty side dish or vegetarian main course.
👥 8 Servings⏱️ Prep & Cook: 1h⏳ Prep: 20 min🔥 Cook: 40 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●baking dish
- ●oven
- ●microwave
📝 Preparation Steps
1
1. Preheat the oven to 425 degrees F.2. Place the squash on a plate and microwave ⏱️ 3 minutes. Let cool slightly, then cut in half lengthwise, scoop out the seeds and discard. Place the squash in a baking dish and season the cut sides with salt and pepper. Transfer to the oven and bake ⏱️ 30-35 minutes or until the squash is tender. 3. Meanwhile, heat 6 tablespoons butter, the walnuts, sage, and a pinch of salt in a large skillet. Cook ⏱️ 5 minutes, stirring occasionally, until the butter is browned and the walnuts are toasted. Remove the nuts from the skillet to a plate. 4. In the same skillet, melt the remaining 2 tablespoons butter with the garlic. Cook until the garlic is fragrant, about ⏱️ 2 minutes. Add the crushed red pepper flakes, milk, goat cheese, manchego, and pesto. Season with salt and pepper. Bring to a gentle simmer over medium heat, stirring constantly until smooth and creamy. Remove from the heat. 4. When the squash is ready, use a fork to scrape the squash into strands, then toss the squash with the pesto cream sauce. Serve the squash warm, topped with buttery walnuts.
garlic, minced or grated3 clovescrushed red pepper flakes1 pinch
Nutrition Facts
calories
337 kcal
serving Size
1 serving
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