Spaghetti Squash with Pistachios and Sage
Date: Apr. 24th, 2019 - 1:00 PM
Ingredients
1 (2½ to 3 pound) spaghetti squash, halved lengthwise and seeded
⅔ cup unsalted shelled pistachios
3 tablespoons packed light brown sugar
2 tablespoons butter, cut into 8 pieces
1 tablespoon chopped fresh sage
½ teaspoon salt, divided
1 tablespoon extra-virgin olive oil
Preparation
- Place squash cut-side down in a microwave-safe dish; add 2 tablespoons water. Microwave, uncovered, on High until tender, 10 to 15 minutes.
- Meanwhile, position rack in upper third of oven; preheat broiler to high.
- Pulse pistachios in a mini food processor until coarsely chopped. Add brown sugar, butter, sage and ¼ teaspoon salt and pulse until the mixture starts to clump.
- Cut each squash half into 4 pieces and place on a baking sheet. Brush the squash with oil, sprinkle with the remaining ¼ teaspoon salt and top with the pistachio mixture. Broil, turning the pan from back to front halfway through, until the topping is browned, 2 to 3 minutes. Serve this low-carb side dish with roast pork, roast chicken or a firm white fish, like halibut or cod. No microwave? Bake squash halves cut-side down at 400°F until tender, 40 to 50 minutes.
