Roasted Spaghetti Squash with Browned Butter and Parmesan
Course Side Dish
Cuisine American
Prep Time 10 minutesminutes
Cook Time 55 minutesminutes
Total Time 1 hourhour5 minutesminutes
Servings 4
Author Adapted by Pam - For the Love of Cooking / Original by Cooking Classy
Equipment
Baking Sheet
Small Saucepan
Ingredients
1spaghetti squash, cut in half lengthwise, seeds scraped out & discarded
2tspolive oil, divided
Sea salt and freshly cracked pepper, to taste
3tbspbutter
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.