Roasted Spaghetti Squash with Browned Butter and Parmesan
Ingredients
The squash
The seasoning
-
2
tsp
olive oil
-
to taste
salt
-
to taste
black pepper
The sauce
-
6
Tbsp
salted butter
-
1
cup
finely shredded parmesan cheese
-
2
tsp
chopped fresh parsley
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Cut the ends off each squash and slice them in half to create four halves.
- Scoop out the seeds and stringy center from the squash.
- Place the squash on the baking sheet, flesh side up, and brush with olive oil. Season with salt and pepper.
- Roast the squash in the oven until tender, about 30-35 minutes for small squashes.
- In a skillet, melt the butter over medium heat and cook until browned, then pour into a dish.
- Let the roasted squash cool slightly, then shred the flesh with a fork.
- Toss the shredded squash with the browned butter and 3/4 cup of parmesan cheese. Season with more salt and pepper if needed.
- Garnish with the remaining parmesan and parsley if desired.
Nutrition Facts (estimated)
Servings
4
Calories
316
Total fat
25g
Total carbohydrates
20g
Total protein
7g
Sodium
428mg
Cholesterol
55mg
You might also like