Olive Oil Roasted Spaghetti Squash Recipe
brown butter, parmesan, pepitas
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Squash
Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the inside with 1 tablespoon of olive oil and sprinkle with salt and black pepper.
- 2
Roast the Squash
Place the squash halves cut side down on a baking sheet lined with parchment paper. Roast in the preheated oven for 30-40 minutes, or until the flesh is tender and easily shredded with a fork.
- 3
Brown the Butter
In a small saucepan, melt the unsalted butter over medium heat. Continue cooking, stirring frequently, until the butter turns a golden brown and has a nutty aroma, about 5-7 minutes. Remove from heat.
- 4
Combine Ingredients
Once the spaghetti squash is done roasting, remove it from the oven and let it cool slightly. Using a fork, scrape the flesh into strands. In a large bowl, combine the spaghetti squash strands with the brown butter, remaining olive oil, grated Parmesan cheese, and pepitas. Mix well.
- 5
Serve
Taste and adjust seasoning with additional salt and black pepper if needed. Serve warm, garnished with extra Parmesan and pepitas if desired.
