Instructions

1. Drain and rinse 1 package of It’s That Simple Spaghetti. Set the noodles aside.

2. Heat the oven to 375 degrees. Peel the squash, use a sharp knife to cut in half lengthwise, and scoop out the seeds. Slide the squash into half-inch-thick pieces. Arrange the slices in a single layer on a parchment-lined or olive oil greased, rimmed baking sheet and roast for 10-15 minutes, turning halfway through. Remove the squash from the oven.

3. In a bowl, whisk one egg. Add flour to another bowl. Combine breadcrumbs with ½ cup of grated Parmesan cheese. Coat each squash slice with flour, then egg, then breadcrumbs.

4. In a skillet, heat ¼ cup of neutral oil for frying over medium heat. Once heated, fry the breaded squash slices for 3-4 minutes per side until golden brown. Remove the slices from the oil and place butternut slices on a baking sheet. Season them immediately with salt and pepper.

5. Top each slice with 1-2 tablespoons of your favorite tomato or pasta sauce and 1 tablespoon each of Mozzarella and Parmesan cheese. Return to the oven at 350 degrees for 10 minutes until the cheese is bubbly, melted, and slightly brown.

6. While the squash parmigiana cooks, melt two tablespoons of butter in a skillet over medium-low heat. Add half the chopped sage. Once melted, add the It’s That Simple Spaghetti, tossing to coat. Sprinkle Parmesan cheese on top of the sage butter pasta. Cook 3-4 minutes until the pasta is heated through.

7. Plate up the sage butter pasta. Top each serving with 2-3 butternut squash parmigiana slices. Garnish with additional cheese and sage to serve!