Creamy Spaghetti Squash with Pesto & Brown Butter Walnuts
Creamy Spaghetti Squash with Pesto & Brown Butter Walnuts. Another day, another thanksgiving side dish. We are only days away from thanksgiving and we totally have you covered with the side dishes. This spaghetti squash is perfect for the holidays…it’s super creamy, super cheesy, and super delicious. It’s packed with lots of goat cheese and manchego and topped with brown buttery sage and walnuts. It’s the perfect cozy addition to your thanksgiving table !! Who’s getting excited ?!
You guys are absolutely going to love this creamy, buttery, delicious side dish…and trust me, you need to add it to your thanksgiving menu. It’s pretty simple to make and can easily be made ahead of time which is an added bonus on thanksgiving, am I right?!
Anyway, this is our first time making spaghetti squash. And it definitely did not disappoint. It was so good even my dad liked it, and he is definitely not big on squash. On thanksgiving we usually have roasted butternut squash, so this is the perfect way to change things up this year.
And e are another day closer to the big you guys. Who’s excited?!
Ingredients
2 medium spaghetti squash; halved and seeds removed
1 stick butter
1 cup chopped walnuts
20 fresh sage leaves
1 clove garlic; minced
1 cup whole milk
3 ounces goat cheese
1/2 cup manchego
2 tablespoons basil pesto
salt, pepper, and red pepper flakes
Directions
Preheat the oven to 425 degrees.
Microwave the squash for 3 - 5 minutes and let cool. Slice in half and remove the seeds. Place the squash halves on a baking sheet line with parchment paper. Season the cut sides with salt and pepper. Transfer to the oven and roast for 35 minutes or until squash is tender.
In a large skillet, heat 6 tablespoons of butter. Add the walnuts and sage. Cook for about 5 minutes or until walnuts are toasted and sage is crispy. Remove the nuts and sage to a plate and set aside.
In the same skillet, melt the remaining 2 tablespoons of butter. Add the garlic and cook for about 2 minutes until fragrant. Add the red pepper flakes, milk, goat cheese, manchego, and pesto. Season with salt and pepper. Bring to a simmer over medium heat, stirring occasionally. Remove from heat.
Remove the squash from the oven and scrape the squash into strands using a fork. Add the squash to the skillet with the pesto sauce and toss until combined. Season with salt and pepper. Serve topped with brown butter walnuts and sage.
