Hazelnut Brown Butter Spaghetti Squash


• 1 spaghetti squash
• Extra virgin olive oil
• Salt and black pepper
• 1/2 stick unsalted butter
• 1 1/2 tablespoon roasted hazelnut butter
• 1 small shallot (minced)
• 3 sage leaves (chopped)
• 1/4 cup dried cranberries


  1. Preheat over to 350F

  2. Slice the spaghetti squash in half and scoop out the seeds.

  3. Rub the squash generously with extra virgin olive oil, salt, and pepper

  4. Place the squash (cut side down) on a baking sheet and roast until the flesh is tender, and a knife can slice the skin with little resistance. (about 35-40 minutes)

  5. Flip the squash (cut side up) and let it cool until it is safe to handle.

  6. Heat a medium nonreactive skillet on medium-high and add the butter

  7. As soon as the butter stops bubbling, add the roasted hazelnut butter.

  8. Stir until components are mixed together, and keep stirring to prevent burning.

  9. Once the hazelnut butter is fragrant, add shallot and sage and saute. (about 1-2 minutes)

  10. Remove from pan and let it cool slightly.

  11. Scoop out the fibers from the spaghetti squash into a large bowl.

  12. Gently mix with sauce and garnish with dried cranberries.

Inspired by Chef David Drew of Cambridge Brewing Company.