Roasted Spaghetti Squash with Hazelnuts and Crispy Sage

PREP: 10 minutes | COOK: 45 minutes | YIELD: 5 x 1-cup servings

In my opinion, spaghetti squash is a sorely overlooked gourd. Lets change that. It is the perfect replacement for pasta noodles, making it appropriate for gluten-free Eat-Clean Diet fans everywhere. Preparing it with hazelnuts and sage gives it a warm and toasty flavor that is both satisfying and healthy.

Eat-Clean Cooking Spray (see Supportive Recipes)

1 spaghetti squash, about 4-4½ lbs (1.8-2 kg), halved lengthwise, seeds scooped out

½ cup (120 ml) hazelnuts

1 Tbsp (15 ml) extra virgin olive oil

5 sage leaves

1 Tbsp (15 ml) real maple syrup

1 tsp (5 ml) unsulfured blackstrap molasses

¼ tsp (1.25 ml) freshly grated nutmeg

¼ tsp (1.25 ml) each sea salt and freshly ground black pepper

¼ cup (60 ml) chopped Italian parsley

Preheat oven to 350°F (177°C). Spray a baking sheet with Eat-Clean Cooking Spray and place squash cut side down on sheet. Place in oven to roast until a skewer can pierce the skin and pass through the flesh without resistance, 30 to 45 minutes. Remove from oven and let cool until comfortable enough to handle. Use a fork to pull out strands from spaghetti squash and transfer strands to a large bowl.

Place hazelnuts on a baking sheet and toast in oven for 5 minutes. Remove to cool slightly, and then coarsely chop. Set aside.

Heat olive oil in a small skillet on medium. Add sage leaves and fry in olive oil for 1 minute. Remove with a fork and transfer to a paper towel. Remove skillet from heat and stir in maple syrup, molasses, nutmeg, salt and pepper. Use a rubber spatula to scrape mixture over squash. Add chopped hazelnuts and parsley, and toss to thoroughly combine.

Mound spaghetti squash in shallow bowls and top each with a crispy sage leaf.


Calories: 217 | Calories from Fat: 98 | Protein: 5 g | Carbs: 30 g | Total Fat: 11 g | Saturated Fat: 1 g | Trans Fat: 0 g | Fiber: 7 g | Sodium: 118 mg | Cholesterol: 0 mg