Roasted Spaghetti Squash With Brown Butter Recipes

ROASTED SPAGHETTI SQUASH

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Brush both sides of the squash with olive oil, sprinkle with salt, and place cut-side up in a baking pan. Cover tightly with aluminum foil.
• Roast in the preheated oven for 20 minutes. Uncover and continue to roast until tender, about 35 minutes more. Let cool slightly, about 5 minutes. Use a fork to scrape the squash flesh into a large bowl and toss with Parmesan cheese.

SWEETENED SPAGHETTI SQUASH

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Line a large baking dish with aluminum foil.
• Generously spread the softened butter over the flesh of the squash; lie in the prepared baking dish with the cut sides facing down.
• Bake in the preheated oven for 30 minutes. Flip the squash and put about half the butter and about half the brown sugar in each of the cavities of the squash halves. Return to the oven until the outer shell is soft, about 10 minutes more. Spoon the flesh of the squash into a bowl to serve.

ROASTED SPAGHETTI SQUASH WITH BROWN-BUTTER

Steps:

• Heat oven to 400 degrees with rack in center. With a serrated knife, remove stems so squash will stand upright. Sprinkle squash with salt and pepper and place cut side down on a parchment lined baking sheet. Bake until translucent and flesh pulls away from skin, 30 to 40 minutes. Let cool 5 minutes.
• Using a fork, separate flesh into strands, reserving squash shells. Transfer strands to a large bowl.
• Melt butter in a large skillet over medium heat. Cook until milk solids are dark golden brown, 2 to 3 minutes. Add squash, 2 tablespoons parsley, and salt and pepper to taste. Toss gently with tongs or a fork, to coat with butter. Cook until heated through, about 2 minutes. Spoon 1 tablespoon of ricotta cheese into each reserved squash shell. Divide squash mixture into each squash shell. Sprinkle with remaining 1 tablespoon parsley. Serve immediately.

ROASTED SPAGHETTI SQUASH WITH CURRY-SHALLOT BUTTER

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• With a sharp knife, carefully cut about four 1/2-inch slits in the squash to allow steam to escape while it cooks. Put the squash on the prepared baking sheet and roast for about 1 1/2 hours. Let the squash cool for about 20 minutes on the baking sheet.
• Meanwhile, in a small bowl, with a fork, mash the butter, curry powder, shallots, cilantro, salt, lemon zest and pepper to taste until well combined.
• Cut the squash in half and use a spoon to scoop out the seeds. With a large fork, pull the squash fibers away from the outer peel (use a towel to hold the squash in place if necessary). Transfer the warm squash to a serving bowl and top with the curry butter. Toss until the butter is melted and evenly mixed. Taste and season with more salt and pepper if necessary. Serve warm with the pine nuts scattered on top.