Recipe – Parmesan Garlic Brown Butter Spaghetti Squash

Roasting spaghetti squash

Roasted spaghetti squash & brown butter mix!

I have difficulties getting myself to eat more vegetables.  As a recovering beige-food eater, getting more vegetable-oriented meals into my diet is a struggle, and the urge to eat pasta with cheese and butter every day is a real test of willpower.  Combine that with membership in a CSA that regularly sends oddball veggies that I’m not sure how to cook, and I am often left scratching my head when it comes time to cook dinner.  I’ve also had struggles with spaghetti squash.  In theory, (and practice), they are delicious and easy.  But what kind of sauce do you serve them with?  I’ve done marinara-style sauces too many times and it just seems too heavy for the delicate squash “noodles”.

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Fast forward to a few weeks ago when we got a spaghetti squash in our CSA.  The Boy would be out of town, and I would have to find a way to eat it myself.  Thankfully, a recipe came across my RSS feeds that made me go “Ooooh!”  Because I am never one to say no to butter…especially brown butter.  Or cheese.  Or garlic.  So I gave this recipe a go, and my goodness it is DELICIOUS.  It’s so decadent and what I crave so much of the time – “noodles” with butter and cheese.  But it’s vegetables!  And it’s also got a slightly grown-up nutty flavor from the browned butter that makes me feel like I did more than just melt butter with minced garlic.  Because it’s also super easy.  And reheats well.  I think I’m talking myself into going out and buying another spaghetti squash this week.  Maybe you should too!

Delicious!

Parmesan Garlic Brown Butter Spaghetti Squash

Yield: 2 large entrees (or dinner for one, plus lunch for the next day), or 4+ sides

Ingredients

1 extra large (or 2 small) spaghetti squash, halved, seeded and scraped
1 tablespoon olive oil
salt and pepper
1 stick (1/2 cup) unsalted butter
2 cloves garlic, finely minced
½ cup freshly grated parmesan cheese

Instructions

Preheat oven to 400. Rub spaghetti squash with olive oil and season with a generous pinch of salt and pepper. Roast until fork tender–the spaghetti squash should easily come out when scraped with a fork, about 40-60 minutes, depending on size.

To brown the butter melt in a medium pan over medium heat. Once butter is melted add garlic. Whisk constantly. The butter will start to foam first, then develop golden brown specs. Once you see the brown specs, turn off the heat and continue to whisk for an other 30 seconds, until butter is a nice amber color. Place on a cool surface to avoid continuing to cook and burning. The butter can burn very easily.

Once spaghetti squash has finished cooking, remove the inner flesh (the spaghetti-like part) and place in a large bowl. Toss with browned butter (I recommend not adding it all at once–you may not need it all), and a generous pinch of salt and pepper. Serve topped with freshly grated parmesan cheese. Leftovers may be refrigerated in an airtight container for up to one week.

From: Ari’s Menu

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