Spaghetti Squash with Sage & Walnuts

With sweet, slow-roasted squash; bits of toasted walnuts; and fried sage all tossed in nutty brown butter, this makes for a very rich dish. Don't be afraid to squeeze a couple of lemon cheeks on top to add a hit of acid. When planning a menu, we suggest pairing more indulgent dishes like this with something refreshing and crisp, like a salad or tangy, charred vegetables.

1 medium (2½-to-3-pound) spaghetti squash

5 tablespoons unsalted butter, divided

15 sage leaves, divided

Kosher salt and freshly ground black pepper, to taste

½ cup walnuts, roughly chopped

1 tablespoon grated Parmesan cheese, for garnish

Directions at tastingtable.com

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