Maple-Sage Spaghetti Squash
Golden strands of roasted spaghetti squash are tossed in a buttery maple glaze and topped with crispy sage. It’s simple, cozy, and the perfect fall side dish that tastes like comfort on a plate.
Ingredients
- 1 medium spaghetti squash about 2 ½ pounds
- 2 tablespoons olive oil divided
- 3 tablespoons unsalted butter
- 2 tablespoons pure maple syrup
- 12 fresh sage leaves
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Preheat oven to 400°F (200°C).
- Line a baking sheet with parchment paper.
- Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Drizzle 1 tablespoon of olive oil over the cut sides and sprinkle lightly with salt and pepper.
- Place the squash halves cut side down on the prepared baking sheet.
- Roast for 35 to 40 minutes, or until the flesh is tender and strands separate easily with a fork.
- While the squash roasts, heat the remaining 1 tablespoon of olive oil in a small skillet over medium heat.
- Add the sage leaves in a single layer and fry for 1 to 2 minutes, or until crisp.
- Transfer the sage to a paper towel–lined plate and set aside.
- In the same skillet, melt the butter over medium heat until it starts to foam and turn golden, about 3 minutes.
- Reduce heat to low and stir in the maple syrup.
- Scrape the roasted squash strands into a large bowl using a fork.
- Pour the warm maple-butter mixture over the strands and toss gently to coat.
- Season with the remaining salt and pepper.
- Top with the crispy sage leaves before serving.
- Serve warm as a side dish or light main course.