An amazing low carb side dish! Roasted spaghetti squash with delicious browned butter, parmesan, sage, and pine nuts. A great way to round out a keto meal.

Hey, have I ever mentioned how much I like browned butter? No? Yes? Oh yes, I might have done so once in a while. Perhaps I mentioned it briefly when I made this awesomely easy Brown Butter Chicken a few weeks ago. Or maybe, you know, I kind of dropped a hint when I posted these low carb Brown Butter Chocolate Chip Blondies. Or any of the other myriad keto browned butter recipes I have made over the years. So yes, I like browned butter. I like it a lot. So sue me already!

Seriously, friends, if you haven’t made anything with browned butter, you need to hightail your butt to the kitchen and go put butter in a pan over medium heat. RIGHT AWAY. And then, when the froth is beginning to subside and it’s all amber and nutty in fragrance, you need to pour it over something. It hardly matters what, just close your eyes and randomly pour it. Well, wait…hang on. Your cat won’t appreciate a brown butter bath. So just make sure you are pouring it over some sort of food. Chicken, fish, steak, veggies, brownies, cake, cookies. It’s good in EVERYTHING!

Really, it is, it’s good in everything. It’s particularly magical when combined with fresh sage leaves. I don’t know why, but oh yes. Pure buttery heaven. It makes the most amazing savoury sauce that again, goes over everything. This time, I decided to just roast some spaghetti squash and add the browned butter and sage sauce. And then top with some toasted pine nuts and Parmesan.