Barilla® Collezione Spaghetti

with Spaghetti Squash, Sage, Brown Butter and Crispy Prosciutto

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Ingredients 6 Servings

Ingredients for 6 people

  • 1 box Barilla® Collezione Spaghetti
  • 1 spaghetti squash, cut in half
  • 4 tablespoons butter
  • 6 leaves sage
  • 2 cups chicken broth
  • 1 cup prosciutto, julienne
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon Italian parsley
  • ½ cup Parmigiano cheese, grated
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  • Pre-heat the oven to 375°F then bake the spaghetti squash flesh side down for approximately 45 minutes.
  • Let cool down and scrape “spaghetti” out.
  • Reserve 3 cups for the sauce.
  • Bring a large pot of water to boil.
  • In a large skillet heat butter with sage until it turns slightly brown, add spaghetti squash, season with salt and pepper and sauté for two minutes, add broth and bring to boil.
  • Meanwhile, in a separate skillet cook prosciutto with oil over medium heat until crispy.
  • Cook pasta according to directions, toss with spaghetti squash mixture.
  • Stir in cheese and serve topped with crispy prosciutto.
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