Spaghetti Squash With Sage and Walnuts
Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
| Nutrient | Quantity |
|---|---|
| Protein (g) | 22.186 |
| Energy (kCal) | 1815.7879 |
| Carbohydrates (g) | 114.4077 |
| Total fats (g) | 152.7939 |
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Cuisine
European >> Italian >> Italian
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Dietary Style
- Source
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
Late Stage
Utensils Used
| 1. Preheat the oven to 400 degrees. | 2. Cut squash in half lengthwise and deseed. | 3. Place the squash halves on a roasting rack and season with 1/4 teaspoon each of salt and pepper. | 4. Place 1 tablespoon of butter and 2 sage leaves in the hollowed-out core of each half. | 5. Bake the squash on a tray on the oven's middle rack until the flesh is just soft--about 1 hour (or longer-it all depends on your oven). | 6. Remove the squash and let it cool until you can work with the flesh comfortably, about 15 minutes. | 7. Using a fork, scrape the meat of the squash away from the skin, so that you get fluffy spaghetti-like strands. Reserve these and discard the skins. The squash will hold at this point up to a day ahead of time, in an air-tight container in the fridge. | 8. Heat the remaining 3 tablespoons of butter in a large saucepan over medium heat. | 9. When the butter has melted, add the walnuts. | 10. Toast the nuts and allow the butter to bubble, about 1 minute. | 11. Add the rest of the sage leaves. | 12. When the leaves release their aroma and begin to crackle in the pan (about 1 minute), add the squash and stir to coat it with the flavored butter. | 13. Cook for 2 minutes over medium heat until the squash is warm, stirring frequently so the flavors get inside the squash. | 14. Season the rest of the salt and pepper. | 15. Serve on a large plate or platter, topped with the cheese. | ---------------------------------------------------------------------------
Estimated Nutritional Profile for Ingredients
| Ingredient Name | Quantity | Unit | State | Energy (kcal) | Carbohydrates | Protein (g) | Total Lipid (Fat) (g) |
|---|---|---|---|---|---|---|---|
| spaghetti squash | 3 | lbs | 421.8414 | 94.0298 | 8.709 | 7.7564 | |
| salt | 3/4 | teaspoon | - | - | - | - | |
| black pepper | 1/2 | teaspoon | 2.8865 | 0.7354 | 0.1195 | 0.0375 | |
| butter | 5 | tablespoons | 427.5 | 19.6425 | 13.3575 | 36.0 | |
| sage leaf | 15 | - | - | - | - | ||
| walnut | 1/2 | cup | chopped | 963.56 | 0.0 | 0.0 | 109.0 |
| parmigiano reggiano cheese | 1 | tablespoon | grated | - | - | - | - |
- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.