I never thought I’d be excited about squash, but here we are—living in a world where spaghetti squash is the unsung hero of fall veggies. It’s like discovering your favorite band years after their debut—why didn’t anyone tell me sooner? With its strands perfectly capturing the essence of pasta and the nutty, irresistible allure of browned butter, this dish is a revelation.
Steps
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Trim the top and bottom ends of each spaghetti squash to create a safe, flat surface for cutting.
- Stand each squash upright on its flat end and slice down the center to make four halves. Scoop out the seeds and stringy center using a spoon, discarding or saving the seeds for later use.
- Arrange the squash halves flesh side up on the baking sheet. Lightly brush the insides with olive oil, then season with salt and pepper.
- Turn the squash halves over so the rounded side is facing up. Roast them in the oven until they are tender and the strands are al dente, which should take about 30 to 45 minutes depending on size.
- As the squash roasts, melt butter in a skillet over medium heat, stirring occasionally until it browns but does not burn. Transfer the browned butter to a dish to prevent further cooking.
- Allow the roasted squash to cool slightly, then use a fork to shred the flesh into spaghetti-like strands.
- Drizzle the browned butter over the shredded squash. Add 3/4 cup of grated Parmesan cheese and toss everything together, adjusting salt and pepper to taste.
- Sprinkle the remaining 1/4 cup of Parmesan on top and optionally garnish with parsley for added color. Serve and enjoy.
Ingredients
- 2 small spaghetti squashes (or 1 large)
- Olive oil, for brushing
- Salted butter, for browning (unsalted can be used if preferred)
- 1 cup freshly grated Parmesan cheese (preferably Parmigiano Reggiano)
- Salt and pepper, to taste
- Fresh parsley, chopped (optional, for garnish)
Nutritional Values
Calories 1264 | Calories from Fat 900 | Fat 100g | Saturated Fat 56g | Cholesterol 220mg | Sodium 1712mg | Potassium 1324mg | Carbohydrates 80g | Fiber 16g | Sugar 32g | Protein 28g | Vitamin A 4756IU | Vitamin C 36mg | Calcium 964mg | Iron 4mg
FAQ
- How long can I store fresh spaghetti squash, and how can I tell if it has gone bad?
- Fresh spaghetti squash can be stored whole, unpeeled, and uncut for 1 to 3 months in a cool, dry place at around 55 to 60 degrees Fahrenheit. If the squash becomes soft, leaks liquid, or develops mold, it is no longer safe to eat.
- What are some variations I can try with roasted spaghetti squash?
- You can enhance the dish by adding panko breadcrumbs toasted in butter, pine nuts for crunch, garlic for a garlicky flavor, or red pepper flakes for some heat. The recipe can also be halved if you only need to serve two people.
- How do I know when the butter is perfectly browned?
- When melting butter in a medium, light-colored skillet, cook it over medium heat while stirring occasionally until it turns a nice amber golden brown. Be cautious not to let it burn.
- What cheese can I use if I can’t find Parmesan?
- If Parmesan isn’t available, you can substitute it with Romano or Mizithra cheese for similar results.
- Can I prepare this recipe in advance and store it?
- Cooked spaghetti squash can be stored in an airtight container in the refrigerator for up to 5 days, making it convenient for meal prep.
Tips
- To safely cut the spaghetti squash, remove the top and bottom ends first to create a stable base, then slice down through the center.
- If the squash is browning too much on the baking sheet, flip it over and cover it with foil to prevent further browning.
- Use a light-colored skillet to brown the butter, as it helps in monitoring the color change to achieve the perfect amber hue without burning.
- For added flavor and texture, consider incorporating panko breadcrumbs or pine nuts as toppings before serving.
Equipment
- Rimmed Baking Sheet (18 by 13-inch) – Useful for roasting the spaghetti squash.
- Parchment Paper – To line the baking sheet and prevent sticking.
- Light Colored Skillet – Helps in browning the butter without burning it.
- Oven Mitts – To handle the hot squash safely.
