Hearty and filling, perfect as your Meatless Monday meal. Satisfies even the most skeptical meat eater! Top with more Parmesan cheese to serve.

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Recipe Summary

prep:
10 mins
cook:
50 mins
total:
1 hr
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

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  • Combine butternut squash, onion, cashews in a large baking dish or on a baking sheet. Add olive oil, salt, and pepper; toss to coat. Spread into a single layer.

  • Bake in the preheated oven until squash is browned and tender, about 30 minutes.

  • Melt butter in a skillet over medium heat; cook and stir sage and garlic until sage is wilted, about 2 minutes.

  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and return spaghetti to the pot. Stir sage-butter mixture into spaghetti until coated; carefully fold in roasted squash mixture and Parmesan cheese.

Cook's Note:

Substitute almonds or pumpkin seeds for the cashews, if desired. Substitute any strong cheese for the Parmesan cheese, if desired.

Nutrition Facts

703 calories; protein 20.6g; carbohydrates 88.3g; fat 34.8g; cholesterol 39.3mg; sodium 509.2mg. Full Nutrition
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