Tired of the same old pasta night? Let’s talk about the unsung hero of the gourd family: spaghetti squash! It’s the magical, low-carb, gluten-free vegetable that shreds into perfect noodle-like strands right out of the shell. We’re taking it to the next level by tossing it with nutty, toasted hazelnuts, crispy fried sage, and a sweet-and-savory maple-molasses dressing. This dish is the definition of cozy, delivering a warm, toasty flavor that’s both deeply satisfying and incredibly wholesome. Get ready to fall in love with your new favorite fall dinner.
Ingredients
• PREP: 10 minutes | COOK: 45 minutes | YIELD: 5 x 1-cup servings
• Cooking spray or olive oil
• 1 large spaghetti squash, about 4-4½ lbs / 1.8-2 kg, halved lengthwise, seeds removed
• ½ cup / 120 ml hazelnuts
• 1 Tbsp / 15 ml extra virgin olive oil
• 5 fresh sage leaves
• 1 Tbsp / 15 ml pure 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 fresh Italian parsley
Instructions
1. Preheat your oven to 350°F / 177°C. Lightly spray a baking sheet with cooking spray or brush with oil. Place the squash halves cut-side down on the sheet.
2. Roast for 30 to 45 minutes, or until the squash is tender and a skewer can easily pierce the skin and flesh. Remove from the oven and let it cool until you can handle it safely.
3. While the squash cools, place the hazelnuts on a small baking sheet and toast in the oven for about 5 minutes until fragrant. Let them cool slightly, then coarsely chop and set aside.
4. Using a fork, scrape the inside of the squash halves to release the noodle-like strands. Transfer all the strands to a large mixing bowl.
5. Heat the 1 Tbsp of olive oil in a small skillet over medium heat. Carefully add the sage leaves and fry for about 1 minute until crispy. Remove the leaves with a fork and place them on a paper towel to drain.
6. Remove the skillet from the heat. Stir in the maple syrup, molasses, nutmeg, salt, and pepper directly into the warm oil. Use a spatula to scrape this flavorful dressing over the spaghetti squash strands.
7. Add the chopped toasted hazelnuts and fresh parsley to the bowl. Toss everything together until the squash is thoroughly coated.
8. Serve warm in shallow bowls, garnishing each portion with a crispy sage leaf.
Nutritional Information
• Per 1-cup serving: Calories: 217 | Fat: 11 g | Saturated Fat: 1 g | Carbs: 30 g | Fiber: 7 g | Protein: 5 g | Sodium: 118 mg | Cholesterol: 0 mg
Pro Tips
• To make cutting the tough squash easier, pierce it several times with a knife and microwave for 4-5 minutes before halving.
• For longer, more defined “noodles,” scrape the squash with a fork from side to side (horizontally) rather than from top to bottom.
• Don’t overcook the squash! It should be tender but still have a slight bite (al dente). Overcooked squash becomes watery and mushy.
• Roast the spaghetti squash up to 2 days in advance. Store the cooked halves in the fridge and simply scrape out the strands and reheat when you’re ready to assemble the dish.
FAQ
Q: How can I add more protein to this vegetarian spaghetti squash dish
A: To make this a more filling meal, add a cup of roasted chickpeas or cannellini beans when you toss everything together. A sprinkle of nutritional yeast would also add a cheesy, savory flavor and a small protein boost.
Q: Is there a nut-free alternative for the hazelnuts
A: Absolutely. For a similar toasty crunch, you can substitute the hazelnuts with toasted pumpkin seeds (pepitas) or sunflower seeds. Prepare them the same way by toasting them in the oven for a few minutes until fragrant.
Q: Is this spaghetti squash recipe vegan
A: Yes, this recipe is 100% vegan as written. It uses olive oil, pure maple syrup, and contains no dairy or other animal products, making it a delicious and wholesome plant-based meal.
Q: How do I store and reheat leftovers
A: Store leftovers in an airtight container in the refrigerator for up to 3 days. For the best texture, reheat gently in a skillet over medium-low heat or in the microwave. Note that the sage leaves will lose their crispiness upon refrigeration.
