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–+ servings

Creamy Spaghetti Squash with Crispy Sage

5 | 3 reviews
I love a spaghetti squash boat, and this one mimics mac n' cheese without there being any cheese in sight. But don't worry, milk, nutritional yeast and a small technique turns this from ordinary ingredients into a really wonderful, filling dinner.
Prep Time 15 minutes
Cook Time 45 minutes
Servings: 4 servings

Equipment

Ingredients

  • 2 medium spaghetti squash, each weighing 2 pounds a piece when whole
  • 2 tablespoons salted butter
  • 8-10 sage leaves
  • Diamond Crystal kosher salt
  • 1/2 cup nutritional yeast
  • 2 tablespoons cornstarch
  • 2 1/2 cups whole milk
  • Freshly ground black pepper

Instructions 

  1. Begin by preheating your oven to 400°F. Halve and deseed the squash. Place them face down on a baking sheet and roast for 40-50 minutes, or until the interior flesh is soft. Remove from the oven and set aside.
  2. While the squash are roasting, prepare your sauce.
  3. Place a large sauté pan over medium heat and melt 2 tablespoons of butter. When the butter is fully melted, fry the sage leaves for 1-2 minutes, or until darkened a shade in color. Use tongs to pull them from the pan. Set the leaves on paper towels to cool and crisp up. Season the with a pinch of salt.
  4. Reduce the heat on the pan to medium-low. In a small bowl whisk together 1/2 cup nutritional yeast and 2 tablespoons cornstarch. Add this to the pan and mix with the butter until you have the consistency of wet sand.
  5. Stirring constantly, pour in the milk in 1/4 cup increments. Stir until the milk has combined with the nutritional yeast, forming a creamy sauce. Make sure each batch of milk is fully combined before pouring in the next. It will feel thin at first, but it will thicken.
  6. Taste the sauce and season with salt and pepper. When it looks like a smooth, creamy sauce, turn off the heat and let it sit for a few minutes to thicken.
  7. When the squash are out of the oven, flip them and gently pull the spaghetti strands away from the sides, loosening them up and creating a lot of pockets for sauce to fall into.
  8. Pour a heaping 1/2 cup of sauce over each squash half, top with 2-3 crispy sage leaves and enjoy.
Serving: 1 halfCalories: 281kcalCarbohydrates: 29gProtein: 13gFat: 13g