Creamy Walnut Sage Spaghetti Squash

You say, “Brown butter,” I say, “Shove it into my face immediately.”

This will be my first Thanksgiving on the SCD diet so I’m really trying to create some delicious recipes that make me almost forget I can’t have my absolute favorite Thanksgiving dish, stuffing! This dish helps fo sho!!! It’s creamy, savory, and buttery and I am here for it. I can’t believe how easy this was. I mean look, I’ll eat pretty much anything that involves brown butter so here we are! I also used sprouted walnuts in mine so it’s easier on the tum but you don’t have to. You just soak walnuts for 4 hours and then roast with a little salt at 350 for 25-20 min. This is great Thanksgiving option for gluten free peeps and scd peeps!

Ingredients

2 Spaghetti Squash
2 Tbsp Avocado Oil
6 Tbsp Unsalted Butter of Ghee
1/3 Cup Chopped Walnuts
1/4 Cup Sage Leaves
1/2 Cup Full Fat Coconut Milk or Heavy Cream (if not on SCD)
4-5 Cloves Garlic
1 tsp Salt, to Taste

Recipe

Preheat oven to 400 degrees.

Cut spaghetti squash in half and remove seeds. Rub avocado oil on each half (1 tbsp each squash) and sprinkle with salt. Place on a pan cut side down and cook for one hour.

Take out squash, flip over and let cool.

In a medium to large pan, add whole or chopped sage, walnuts, chopped garlic, and butter and begin to brown on medium-low. Stir often. Should take about 5 minutes but watch it to make sure it doesn’t burn. Butter should be a nice dark brown color.

Turn on low and add coconut milk and salt. Stir to combine. Use a fork to remove spaghetti squash from skin and add to the brown butter mixture. Toss until evenly combined. Serve and enjoy!