spaghetti squash with roasted fennel

Ed was gone the other day, so I cooked myself a spaghetti squash.  He claims not to like them; I think they're amazing.  The taste is pretty bland, but it's a squash, that turns into spaghetti!!  How can you not be amazed by that??  Anyway, I figured I'd use it like spaghetti, and roasted up some fennel while the squash was cooking, and tossed all that with a sage-y butter sauce, and it was delicious.



To cook the spaghetti squash, cut the squash in half lengthwise.  Scoop out the seeds (these are good when roasted, too), and cook the squash, cut side down, on a greased pan for about 30min at 400F.  Once you can poke it with a fork and there's no real resistance, it's done.  Let it cool enough to handle, then use a fork to scrape the insides out.  They'll come out in strands, like spaghetti.  So amazing!

The fennel I just tossed with some olive oil and kosher salt, and roasted on a metal pan for 20min or so at 400F.  It browns up nicely on the bottom.

The sauce was simple - I melted a tablespoon (or two, for two people) of butter in a small pan, and dropped in some coarsely chopped sage leaves.  Once they crisped up a bit, and the butter was slightly darker, I poured that over the squash and tossed it around.

And then top the whole thing with parmesan cheese, because that makes it even more delicious.