Spaghetti Squash With Walnuts, Sage And Brown Butter

• 3 pounds Spaghetti Squash
• 1+ teaspoons olive oil
• 12 Medium Sage Leaves
• 1/2 cup Coarsely Chopped Walnuts
• 4 tablespoons Unsalted Butter
• 1 Thick slice of Pancetta cut into 1/4" cubes
• Salt and Pepper to taste
• Freshly Grated Parmigiano Reggiano

1. Preheat oven to 400"
2. During the last 10 minutes of baking the squash, heat a large frying pan over medium heat and cook pancetta, stirring often so that it is lightly brown and crisp on all sides. Add a bit of olive oil if the pan is too dry. Remove from skillet and drain on paper towels. Pour accumulated fat from skillet but leave brown bits.
3. Scrape a fork across the inside of the squash to form the spaghetti strands.
4. Add butter to reserved skillet and melt over medium heat. When it has melted, add walnuts and toast, then add the remaining sage leaves, when they pop a bit and smell heavenly, add the reserved pancetta.
5. Add the squash and toss to coat. Top with a sprinkle of Parmigiano Reggiano. rnrn*Urban Italian suggests that you serve inside the squash half skins.

sage, walnuts, butter, cubes, salt

Taken from food52.com/recipes/15576-spaghetti-squash-with-walnuts-sage-and-brown-butter (may not work)