Roasted Spaghetti Squash with Browned Butter and Parmesan
This comforting roasted spaghetti squash with browned butter and parmesan is rich, nutty, and so flavorful.
One of my favorite sides this time of year is roasted spaghetti squash so when I saw a recipe for roasted spaghetti squash with browned butter and parmesan on Cooking Classy, I had to try it. Everything tastes better with brown butter and salty cheese to me!
How to Make Roasted Spaghetti Squash with Browned Butter and Parmesan
Preheat the oven to 375 degrees.
Carefully cut the spaghetti squash in half lengthwise with a large knife. Scoop out & discard the seeds of each half with a spoon.
Place the cleaned squash on a baking sheet. Drizzle with olive oil then rub the inside and outer rim of each squash half to evenly coat with oil. Season with sea salt and freshly cracked pepper, to taste.
Roast in the oven for 45-55 minutes, or until fork-tender.
Meanwhile, make the brown butter by melting the butter over medium heat in a small saucepan, stirring often. It will start to bubble, foam, and separate then will turn golden brown with a nutty aroma. Remove from the heat immediately and pour into a small dish; set aside until needed. Side Note: Watch the butter carefully while cooking because it can burn quickly & easily.
Equipment
Ingredients
- 1 spaghetti squash, cut in half lengthwise, seeds scraped out & discarded
- 2 tsp olive oil, divided
- Sea salt and freshly cracked pepper, to taste
- 3 tbsp butter
- Parmesan cheese, freshly grated, to taste
- Fresh parsley, finely chopped
Instructions
- Preheat the oven to 375 degrees.
- Carefully cut the spaghetti squash in half lengthwise with a large knife. Scoop out & discard the seeds of each half with a spoon.
- Place the cleaned squash on a baking sheet. Drizzle with olive oil then rub the inside and outer rim of each squash half to evenly coat with oil. Season with sea salt and freshly cracked pepper, to taste.
- Roast in the oven for 45-55 minutes, or until fork-tender.
- Meanwhile, make the brown butter by melting the butter over medium heat in a small saucepan, stirring often. It will start to bubble, foam, and separate then will turn golden brown with a nutty aroma. Remove from the heat immediately and pour into a small dish; set aside until needed. Side Note: Watch the butter carefully while cooking because it can burn quickly & easily.
- Remove the spaghetti squash from the oven and cool for a few minutes
- Pour browned butter over each squash and season with more salt and pepper as needed, before using a fork to scrape out the squash meat from each half, it will separate into spaghetti-like strands.
- Top with lots of freshly grated parmesan cheese and top with fresh parsley. Serve immediately with extra parmesan on the side. Enjoy.
Wish I could dig right in! It looks so delicious, Pam.
I’d tried spaghetti squash in the past and it didn’t inspire me then Cindy made it and I really enjoyed it as pasta with marinara sauce. Your version with just butter and Parmesan has me intrigued and I will give it a try.
A delicious way to prepare spaghetti squash.
I am forever trying to find a way to enjoy spaghetti squash, but I do think the additions of brown butter and parmesan may be it!