How do I roast spaghetti squash for browned butter sauce?

To roast spaghetti squash, preheat your oven to 400°F (200°C). Cut the squash in half lengthwise and scoop out the seeds. Place the halves cut-side down on a baking sheet lined with parchment paper. Roast for about 40–45 minutes, or until the flesh is tender and easily separates into strands with a fork. Let it cool slightly before scraping out the spaghetti-like strands to mix with browned butter.

What is browned butter and how do I make it for spaghetti squash?

Browned butter, or beurre noisette, is butter cooked until the milk solids turn golden brown, creating a nutty aroma and richer flavor. To make it, melt unsalted butter over medium heat in a light-colored pan to watch the color change. Stir frequently; once the butter foams and small brown flecks form, remove it from heat immediately to avoid burning. Drizzle this over roasted spaghetti squash for added depth.

Can I add other ingredients to roasted spaghetti squash with browned butter for extra flavor?

Yes, roasted spaghetti squash with browned butter pairs well with several additions. Common choices include toasted nuts like pine nuts or walnuts for crunch, fresh herbs such as sage or parsley for freshness, grated Parmesan for umami, and a squeeze of lemon juice to brighten the dish. These ingredients complement the buttery, nutty flavor without overpowering the squash.

Is roasted spaghetti squash with browned butter a healthy dish?

Roasted spaghetti squash with browned butter can be a nutritious and moderate-calorie dish. Spaghetti squash is low in calories and rich in fiber, vitamins A and C, and antioxidants. Using browned butter adds flavor but also fat and calories, so portion control is important. To keep it lighter, measure butter carefully or substitute part of it with olive oil.

How can I store and reheat leftover roasted spaghetti squash with browned butter?

Store leftover roasted spaghetti squash with browned butter in an airtight container in the refrigerator for up to 3 days. To reheat, place the squash in a skillet over low heat, stirring occasionally to warm evenly without drying out. You can add a small amount of butter or olive oil while reheating to restore moisture and flavor. Avoid microwaving, which may cause uneven heating.

Roasted Spaghetti Squash Browned Butter Parmesan Recipe

Name: Roasted Spaghetti Squash Browned Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: – 2 spaghetti squashes, each about 1.75 pounds; – 2 teaspoons olive oil; – Salt to taste; – Freshly ground black pepper to taste; – 6 tablespoons salted butter, cut into 1 tablespoon pieces; – 2 teaspoons chopped parsley (optional); – 1 cup finely shredded parmesan cheese, divided

Description

🎃 This Roasted Spaghetti Squash with Browned Butter and Parmesan Cheese is a deliciously light and nutritious alternative to traditional pasta dishes.
🧈 The rich browned butter combined with nutty parmesan enhances the natural sweetness of the squash, offering a comforting yet healthy meal option.

Ingredients

– 2 spaghetti squashes, each about 1.75 pounds

– 2 teaspoons olive oil

– Salt to taste

– Freshly ground black pepper to taste

– 6 tablespoons salted butter, cut into 1 tablespoon pieces

– 2 teaspoons chopped parsley (optional)

– 1 cup finely shredded parmesan cheese, divided

Instructions

1-Preheat the oven and prepare the baking sheet: Begin by preheating your oven to 425°F (220°C) and lining a baking sheet with parchment paper for easy cleanup.

2-Cut and clean the spaghetti squashes, then season and roast them: Cut the ends off each of the 2 squashes, then stand them upright and slice them lengthwise in half. Scoop out the seeds and stringy center to prepare for roasting. Place the squash halves flesh side up on the baking sheet, brush them with 2 teaspoons of olive oil, and season with salt and pepper to taste. Flip the halves to the rounded side up and roast for 30 to 45 minutes until tender.

3-Brown the butter in a skillet for that nutty flavor: Melt and brown the 6 tablespoons of salted butter in a skillet over medium heat, stirring occasionally, then remove from heat.

4-Shred the roasted squash and toss it with the browned butter and 3/4 cup of the parmesan cheese: After roasting, let the squash cool slightly before shredding the flesh with a fork. Toss the shredded squash with the browned butter and 3/4 cup of the parmesan cheese.

5-Adjust seasoning as needed and garnish: Adjust seasoning as needed and garnish with the remaining 1/4 cup parmesan and 2 teaspoons of chopped parsley if desired.

Notes

🕒 Tip: Roasting time can vary depending on squash size; check tenderness with a fork after 30 minutes.
🧈 Tip: Be careful not to burn the butter when browning; watch closely and stir frequently.
🌿 Tip: Fresh parsley adds a nice color and flavor but can be omitted if unavailable.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Side Dish
Method: Roasting
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 180 kcal
Sugar: 3 g
Sodium: 280 mg
Fat: 13 g
Saturated Fat: 8 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 15 g
Fiber: 3 g
Protein: 6 g
Cholesterol: 40 mg

Keywords: spaghetti squash, browned butter, parmesan cheese, roasted squash