Spaghetti Squash w/ Brown Butter Sage and Chanterelles Recipe

Yield: 3 servings

Author: Julie Kim, RD

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Spaghetti Squash w/ Brown Butter Sage and Chanterelles

Mushrooms are in season during Autumn and chanterelles pair beautifully when infused in a buttery garlic sage sauce all topped over a sweet and nutty spaghetti squash.

Prep time: 10 MinCook time: 40 MinTotal time: 50 Min

Ingredients

1 small spaghetti squash
2 teaspoons extra virgin olive oil
5 tablespoons unsalted butter
4 garlic cloves, minced
15 sage leaves
2 cups chanterelles, sliced
Dash of salt and ground black pepper
3 jarred sun-dried tomatoes, julienned
2 balls burrata
1 tablespoon basil, chiffonade

Instructions

Preheat the oven at 400 degrees Fahrenheit.
Cut the stem sided top edge of your spaghetti squash off and then cut off the other bottom edge as well. Place the squash upright and slice the spaghetti squash in half lengthwise. Scoop out the seeds with a spoon. Rub the olive oil all over the inside of the squash for both halves, evenly. Lightly season the squash with some salt and black pepper. Place the squash cut-side down onto a baking sheet. Put the squash in the oven and bake for 25-30 minutes, or until fork tender. Take the squash out of the oven and gently scrape out the insides using a fork and place the cooked spaghetti squash in a bowl and set this aside.
In a large frying pan over medium-low heat add the butter, garlic, and sage. Cook for about two to three minutes to infuse the flavors together and bring the aromatics out. Then add the chanterelles in and fry for another four to five minutes, or until the mushrooms are nicely browned. Add a dash of salt and freshly ground black pepper and stir. Turn off the heat and then add the spaghetti squash into the pan and toss to coat all the strands evenly.
Place the spaghetti squash into a large serving bowl and add the sun-dried tomatoes, burrata, and basil. Serve and enjoy!

Calories

330

Fat (grams)

33

Sat. Fat (grams)

18

Carbs (grams)

6

Fiber (grams)

2

Net carbs

4

Sugar (grams)

2

Protein (grams)

8

Sodium (milligrams)

240

Cholesterol (grams)

0.08

Nutrition facts for 1 serving.

Created using The Recipes Generator