Spaghetti Squash with Brown Butter Sauce

Spaghetti squash is one of the first mature “winter” squashes to make it out of the field and to market, and it doesn't keep well, so we like to enjoy it while it lasts. By frying garlic and sage to a crisp in butter that then continues to cook until said butter is brown and nutty, you can make a simple sauce that tastes like a cool fall evening and goes with everything from smoked tofu to pork with apples.

For every two servings, you will need:

1. 1 lb or so spaghetti squash, halved lengthwise, seeds scooped, cut sides rubbed with olive oil & seasoned with salt & pepper

2. 4 Tbsp butter (if using unsalted, add a small pinch salt to sauce before dressing squash)

3. 1 med clove garlic, crushed & minced

4. 2 Tbsp coarsely chopped fresh sage leaves

5. Black pepper

Preheat oven to 400. Roast squash on a baking sheet, cut side down, for about 30 minutes, until skin is easily pierced by a fork but squash isn't mushy. Set aside to cook while you make the sauce.

Melt butter in small saucepan over medium-low heat. Once bubbling, add garlic and cook, swirling the pan gently, for about a minute. Add sage and continue to cook for 4-5 minutes, swirling gently, until browned and nutty. Remove from heat and set aside.

Use a fork to scrape strands of squash from skin. Strain any extra liquid from squash, then toss with brown butter sauce and season to taste with black pepper. Serve immediately.