Ingredients
Spaghetti Squash. Sunflower Seed Oil. 40 grams Sage Butter. Fresh Sage. Squeeze of Lemon. Salt. Black Pepper.
Method
Set oven to 400 degrees or 204 Celsius. Halve, lengthwise the spaghetti squash. Remove seeds and center membrane. Rub oil onto the entire squash and also on roasting pan. Briefly salt the squash, place flat side down and roast for 40 minutes or until tender and browned.
Let cool enough to handle. Fork the tender strands out and into serving bowl. Dress with Sage Butter, fresh chiffonade of sage, salt, pepper and a squeeze of lemon right before eating.
Makes 1 large or 2 moderate servings.
What an easy and tasty recipe! Interesting that you use a vegan fat for the sage butter. I’m definitely going to have to try that because I love sage butter but always feel so guilty because of the saturated fat. Great recipe!
MJ-
Take Care!
Thanks for the positive comment! I took a look at your website and will definitely be back to try out the garlic soup
-L.Hoover