Creamed Spaghetti Squash with Browned Butter Walnuts
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1hour
Servings: 8
Calories Per Serving: 337 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
2 medium spaghetti squash, halved and seeds removed
1 stick (8 tablespoons) salted butter
117 g raw walnuts, roughly chopped
1-2 tablespoons chopped fresh sage
3 cloves garlic, minced or grated
226 g whole milk, nut milk, or canned coconut milk
85.05 g creamy goat cheese, crumbled
37.67 g grated manchego cheese
3 tablespoons basil pesto, homemade or store-bought
1 pinch crushed red pepper flakes
kosher salt and black pepper
Instructions
Preheat the oven to 215C.
Place the squash on a plate and microwave for 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 for 30-35 minutes or until the squash is tender.
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.
melt the remaining 2 tablespoons butter with the garlic in the same skillet. 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 a gentle simmer over medium heat, stirring constantly until smooth and creamy. Remove from the heat.
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.
Notes
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 warm. 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 it on the WARM setting for up to 4 hours. Keep the walnuts to the side of the squash until ready for topping.