Creamed Spaghetti Squash

Brown Butter Walnuts

---

Prep Time: 20 minutes

Cook Time: 40 min

Total Time: 1 hr

Servings: 8

PAIRING: 2021 Row III Reserve Chardonnay

Ingredients:

2 medium spaghetti squash (halved and seeds removed)

1 stick (8 Tbsp) salted butter

1 cup raw walnuts, roughly chopped

2 Tbsp chopped fresh sage

3 cloves garlic (minced)

1 cup whole milk or nut milk alternative

3 oz goat cheese

1/3 cup grated manchego

3 Tbsp pesto

1 pinch crushed red pepper flakes

salt and black pepper

Instructions:

Preheat the oven to 425 degrees F.

Place the squash on a plate and microwave 3 minutes. Let cool slightly, then cut in half lengthwise, scoop out the seeds, and discard. Place the squash in a baking dish and season the cut sides with salt and pepper. Transfer to the oven and bake 30-35 minutes or until the squash is tender.

Meanwhile, heat 6 tablespoons butter, the walnuts, sage, and a pinch of salt in a large skillet. Cook 5 minutes, stirring occasionally, until the butter is browned and the walnuts are toasted. Remove the nuts from the skillet to a plate.

In the same skillet, melt the remaining 2 tablespoons butter with the garlic. Cook until the garlic is fragrant, about 2 minutes. Add the crushed red pepper flakes, milk, goat cheese, manchego, and pesto. Season with salt and pepper. Bring to a gentle simmer over medium heat, stirring constantly until smooth and creamy. Remove from the heat.

When the squash is ready, use a fork to scrape the squash into strands, then toss the squash with the pesto cream sauce. Serve the squash warm, topped with buttery walnuts.

Get the wine