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Spaghetti Squash with Sage Brown Butter, Lemon, Hazelnuts, and Parmesan
THE BACK LABEL9Ingredients
60Minutes
380Calories
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Ingredients
US|METRIC
4 SERVINGS
- 3 lb. spaghetti squash
- 1 Tbsp. extra-virgin olive oil
- fine sea salt
- 6 Tbsp. unsalted butter
- 20 sage leaves (small, or fewer large leaves, each cut crosswise into 2 to 3 pieces)
- 1 Tbsp. lemon juice (freshly squeezed)
- 1/3 tsp. freshly ground black pepper (plus extra as needed)
- 1/4 cup toasted hazelnuts (or walnuts, coarsely chopped)
- grated Parmesan cheese (Freshly)
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NutritionView More
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380Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories380Calories from Fat250 |
| % DAILY VALUE |
| Total Fat28g43% |
| Saturated Fat14g70% |
| Trans Fat |
| Cholesterol50mg17% |
| Sodium310mg13% |
| Potassium650mg19% |
| Protein8g |
| Calories from Fat250 |
| % DAILY VALUE |
| Total Carbohydrate40g13% |
| Dietary Fiber10g40% |
| Sugars<1g |
| Vitamin A45% |
| Vitamin C30% |
| Calcium50% |
| Iron40% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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