A vegetarian friend of mine introduced me to spaghetti squash many years ago - but I was unimpressed. Then came the low carb craze and I began experimenting with it again. I saw a ravioli made with a sage and walnut brown butter sauce on a restaurant menu so i I substituted the spaghetti squash for the ravioli and added a bit of pancetta or sometimes bacon if that what I have on hand and one of my favorite quick and easy recipes was born. <br />Since then Spaghetti Squash with Sage and Walnuts from Urban Italian by Andrew Carmellini and Gwen Hyman has been published. I have taken the cooking times and some of proportions from that recipe.

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