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Roasted Spaghetti Squash with Browned Butter and Parmesan
Ditch the pasta and try this delicious vegetable variation instead. It's such an easy autumn recipe and it's made with just 5 ingredients! Perfect for a lunch entree or dinner side.
👥 4 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 15 min🔥 Cook: 30 min👤 Jaclyn📖 cookingclassy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking sheet
- oven
- skillet
- pan
📝 Preparation Steps
1
Preheat oven to 425 degrees. Line an 18 by 13-inch rimmed baking sheet with parchment paper.
2
Cut top and bottom ends off each squash. Then set squash upright on flat bottom and carefully slice down through center to create 4 halves total.
3
Using a spoon scoop seeds and stringy center portion of from squash, discard or reserve seeds for another use.
4
Place squash on lined baking sheet flesh side up and brush flesh lightly with olive oil, season with salt and pepper.
olive oil2 tsp(2 oz) finely shredded parmesan cheese*, (divided)1 cupSalt (and freshly ground black pepper, to taste)salted butter, (cut into 1 Tbsp pieces)6 Tbsp
5
Rotate to opposite side (rounded side facing up) then roast in preheated oven until squash feels fairly soft when pressed and squash strands are al dente tender.
6
During last few minutes of squash roasting melt butter in a medium, light colored skillet over medium heat. Stir butter occasionally and let cook until it has browned** (careful not to burn).
7
Pour butter into a dish if you aren't yet ready to toss with squash (otherwise it will burn from residual heat of pan).
8
Let roasted squash cool slightly or use and oven mitt to hold squash, and shred each spaghetti squash with a fork.
9
Pour browned butter over each squash. Divide 3/4 cup parmesan among squashes, then toss. Season with more salt and pepper as needed.
Salt (and freshly ground black pepper, to taste)salted butter, (cut into 1 Tbsp pieces)6 Tbsp(2 oz) finely shredded parmesan cheese*, (divided)1 cup
10
Finish with remaining 1/4 cup parmesan and garnish with parsley if desired.
Nutrition Facts
calories
316 kcal
fat Content
25 g
serving Size
1 serving
fiber Content
4 g
sugar Content
8 g
sodium Content
428 mg
protein Content
7 g
cholesterol Content
55 mg
carbohydrate Content
20 g
saturated Fat Content
14 g
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