Spaghetti Squash with Brown Butter, Garlic and Crispy Sage

marilyn.ca

Susan Bellwood

Love to cook, any kind of food vegan and other. Love cookbooks and recipes.

1 spaghetti squash (3 lbs/1.36 kg), halved lengthwise and seeds removed

⅔ cup freshly grated Parmesan cheese, divided

2 tbsp finely chopped fresh parsley

½ tsp each salt and pepper, or to taste

⅓ cup butter

12 leaves fresh sage

4 cloves garlic, thinly sliced

2 tsp sherry vinegar or lemon juice

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