Spaghetti Squash & Caramelized Onions With Crispy Sage
August 26, 2021
"This comes from Mollie Katzen's cookbook "Vegetable Dishes I Can't Live Without". For anyone who is familiar with her, she is a great chef, specializing in vegetarian dishes. Anything I've cooked of hers is fantastic. This can be served as a main vegetarian dish or as a side, and especially appropriate as a side during the Fall and Winter months, and Holidays."
- FOR SQUASH
- FOR CRISPY SAGE LEAVES
- Serving Size: 1 (624.7 g)
- Calories 431.1
- Total Fat - 15.9 g
- Saturated Fat - 2.3 g
- Cholesterol - 0 mg
- Sodium - 416.2 mg
- Total Carbohydrate - 74.2 g
- Dietary Fiber - 18.7 g
- Sugars - 18.1 g
- Protein - 9.8 g
- Calcium - 510 mg
- Iron - 5.4 mg
- Vitamin C - 109.8 mg
- Thiamin - 0.5 mg
Preheat the oven to 425-degrees-Fahrenheit. Line a baking tray with foil and coat lightly with olive oil.
Cut the squash in half lengthwise and remove the seeds, either by scraping with a spoon or cutting them out with scissors (or both). Place the squash halves, cut-side down, on the ray and bake in the center of the oven for 35 - 40 minutes, or until soft enough to be fairly easily pierced with a fork. Remove the tray from the oven and turn the oven down to 375-degrees-Fahrenheit.
When the squash is cool enough to handle, scrape it with a fork to let steam escape, separating the cooked strands. Finish scooping with a soup spoon and rake through the strands once again with a fork. There will be about 5 - 6 cups of strands.
Add a bit more olive oil to the foil-lined tray and spread it around. Arrange the squash strands on the tray in an even layer and return to the oven for 15 minutes.
Meanwhile, place a large skillet over medium heat. After about a minute, add the olive oil and swirl to coat the pan. Melt in the butter, if desired (extra flavor), then add the minced onion. Saute over medium heat until softened, about 5 minutes. Add the garlic and salt, and continue cooking and stirring for about 3 minutes, or until the onion is very soft and stirring to turn golden.
Add the onion mixture to the squash on the tray, mixing everything together as well as you can with a large fork. Return the tray to the oven one more time, turn the oven temp. down to 350-degrees-Fahrenheit, and bake, stirring occasionally, for about 30 minutes, or until everything turns a deep golden brown. Serve hot, warm, or at room temperature, topped with ground pepper and a few Crispy Sage Leaves.
Crispy Sage Leaves
Before proceeding read the "Note" below.
Line a plate with several layers of paper towels and set aside.
Place a small skillet over medium heat. After about a minute, add 1 - 2 teaspoons olive oil - enough to generously coat the bottom of the pan.
Add 3 - 4 sage leaves (however many will fit), gently pressing them flat with a fork or the back of a spoon. Cook them for only 5 - 7 seconds, then use tongs or the edge of a pancake turner to carefully flip them over.
Cook for about 5 seconds on the other side, or until they turn bright green, with the hint of browning. Quickly transfer the leaves to the prepared plate to drain. They will crispen as they cool.
Repeat with the remaining leaves,adding more oil to the pan as needed. Note: if the leaves begin to brown too quickly after your first or second batch, turn the heat down to medium-low.
NOTE: You must pay very close attention when crisping the sage leaves for just a few seconds. (if you try to do this and anything else at the same time, you'll burn the leaves!). Try cooking the first leaf or two separately until you see how fast they go. Different stoves and pans make this an imprecise art.
Tips & Variations
No special items needed.