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Posted by on Nov 23, 2015 in fall, winter | 0 comments

Brown Butter + Herb Spaghetti Squash

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.

Brown Butter + Herb Spaghetti Squash

Yield: 2 entree portions, 4 side portions


  • 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


  • 1. Preheat oven to 400°F.
  • 2. Remove and discard stem end of spaghetti squash, then cut squash in half lengthwise. Scoop seeds and pulp out of middle cavity with a metal spoon; discard.
  • 3. Place squash cut side down on a lined and/or lightly greased baking sheet. Bake for 35-45 minutes or until peel is easily pierced with a fork and insides easily separate into "noodles." Turn squash over (cut side up) and set aside to cool.
  • 4. Melt butter in a pan over medium-low heat while squash cools. Gently swirl butter until foam subsides and it begins to brown. Keep a close watch over the butter, continuing to swirl, until it reaches an amber color and smells nutty. Remove from heat, add minced garlic and lemon zest, then stir as it foams up. After the foam calms down a bit, stir in lemon juice and herbs. Set aside.
  • 5. Scrape squash out of its skin into a large bowl. Discard skins and gently separate "noodles" with a fork. Pour brown butter mixture over squash and toss to coat. Season with salt and pepper to taste. Top with additional herbs if desired. Serve warm.
  • Notes

    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.

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