Brown Butter + Herb Spaghetti Squash
Spaghetti squash has come into the limelight in the past few years as a trendy pasta alternative, but it’s also just a wonderful vegetable. Whether you’re reducing the amount of pasta in your diet or trying to trick your kids into eating more veggies, it’s a great addition to your shopping list.
Spaghetti squash has a pretty delicate flavor, so sometimes I hate to smother it with tomato sauce. This easy brown butter and herb sauce helps the natural squash flavor sing! Basil and sage are two of my favorite herbs to use in this dish, but you can certainly use your favorites or whatever you have on hand.
- 1 medium spaghetti squash (about 2 pounds)
- 3 tablespoons butter
- 1 clove garlic, minced (optional)
- 1/2 teaspoon lemon zest
- 2 teaspoons fresh lemon juice
- 2 tablespoons herbs, chopped
- salt + pepper
The flavors of this dish remind me a lot of chicken piccata, so I think capers would be a great addition.
Try herbs like basil, sage, rosemary, thyme, oregano, parsley, tarragon, or a combination of a few.
Store leftovers in an airtight container in the fridge.
If preparing ahead of time, omit herbs. Stir in herbs after reheating.