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.
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.
To Make Ahead: prepare the squash through step 4, but leave the walnuts off the squash. Cool and keep in the fridge for up to 3 days. When ready to serve, gently warm the squash over low heat on the stove, stirring until warmed. Top with walnuts.
To Keep Warm in the Slow Cooker: prepare the squash through step 4, but leave the walnuts off the squash. Transfer the squash to the slow cooker and keep on the WARM setting for up to 4 hours. Keep the walnuts to the side of the squash until ready to use for topping.