SPAGHETTI SQUASH WITH BROWNED BUTTER AND SAGE

Ingredients

• 1 spaghetti squash (about 3 lb), halved lengthwise and seeded
• 1/4 cup salted butter, cubed
• 2 tbsp whipping cream
• 1 tbsp chopped fresh sage
• 1/4 tsp salt
• 1/4 tsp freshly ground pepper
• 1/2 cup freshly grated Parmesan cheese

Directions

1. Place one squash half, cut side up, in a microwave-safe baking dish. Add 1/4 inch water to baking dish. Microwave, covered, on high (100% power) until squash is tender, about 10 minutes.
2. When cool enough to handle, use a fork to pull squash strands free from shell. Transfer squash to a bowl; discard shell.
3. Repeat procedure with remaining squash half. There should be about 5 cups squash in total; set aside.
4. Melt butter in a medium frypan over medium-low heat. Cook, uncovered, stirring occasionally, until butter is golden brown, about 3 - 4 minutes. Remove from heat. Add cream, sage, salt and pepper to browned butter; stir to combine.
5. Pour browned butter mixture over squash. Add Parmesan cheese and stir to combine. Serve immediately.