Upgraded Roasted Spaghetti Squash
Many of you have had the infamous spaghetti with browned butter and Mizithra you get at Spaghetti Factory but here we’ve made it a bit healthier by using seasonal spaghetti squash in place of pasta. Then here I used parmesan since it’s more easily accessible but try it with Mizithra sometime too, if you can find it. Either way I have the feeling you are going to be absolutely smitten with this one! So much flavor from so few ingredients. The secret is in the browning. Roasted spaghetti squash plus browned butter creates the most delicious flavor upgrade! Who knew a vegetable could taste so good? Pair it with roasted chicken (or slow cooker chicken) for a complete, cozy fall meal.
Roasted Spaghetti Squash Ingredients
Spaghetti squash: I like to use two small spaghetti squash to make 4 individual squash boats but one large will work too. You’ll just have to roast longer. Olive oil: You only need a tiny bit of this to brush the squash before roasting. It encourages browning. Butter: I like to use salted butter. It just tastes better when browned, but unsalted will work if that’s what you have. Parmesan cheese: Use freshly grated for best flavor – and preferrably Parmigiano Reggiano. You could also use Romano or Mizithra cheese. Salt and pepper: Add to taste. I season before roasting and when tossing with parmesan and tasting if there isn’t enough. Parsley (optional): This ingredient isn’t a must, it just adds a pop of color. So if you don’t already have some then just omit.
Scroll down to recipe box for ingredient amounts and print option.
How to Roast Spaghetti Squash
How Long to Roast Spaghetti Squash
Small spaghetti squash halves will take about 30 – 35 minutes to roast at 425 degrees. Larger halves will take about 35 – 45 minutes at 425 degrees. With this size if you find they are browning too much on bottom then rotate to opposite side and tent with foil.
How to Finish with Browned Butter and Parmesan
Shelf Life and How to Store Spaghetti Squash
Did you know fresh spaghetti squash will keep (left whole – raw, unpeeled, uncut of course) for 1 – 3 months in a cool dry place (about 55 – 60 degrees). You can tell if they’ve spoiled if they get soft, leak liquid, or mold and then of course they are no longer safe to consume. Cooked spaghetti squash will keep about 5 days stored in the refrigerator in an airtight container.
Variations
Finish with panko breadcrumbs: Melt 1 Tbsp butter in a 10-inch skillet over medium-high heat. Add panko, spread even then cook and toss until golden brown. Transfer to a dish until ready to use, sprinkle over finished spaghetti squash. Add pine nuts: Another way to add a crunch is to toss a handful or two of pine nuts in at the end. Try with garlic: If you want some garlicky flavor add 1 – 2 garlic cloves in with the butter just when barely starting to change color. It only needs about 15 seconds to saute so you don’t want to add at the beginning or it will burn. Make it spicy: Want a little kick of heat? Add red pepper flakes to taste. Halve recipe: Only need to serve two people, or 1 with leftovers? Just use one spaghetti squash and cut butter and parmesan in half as well.
More Delicious Squash Recipes to Try
Butternut Squash Soup Cheesy Spaghetti Squash Roasted Butternut Squash Roasted Garlic Parmesan Zucchini Squash and Tomatoes Yellow Squash Casserole
