This Grand Adventure: Chelsa-Bea: Spaghetti Squash with Brown Butter

November 5, 2013

Spaghetti Squash with Brown Butter

spaghetti squash, brown butter, paleo, vegetarian, recipes, fall

A few weeks ago on Facebook I posted a photo of some spaghetti squash that I had quickly whipped up for dinner. We’ve been eating a lot of spaghetti squash this fall because it’s simple to make and typically we can get more than one meal out of it. I like things that are versatile, and since spaghetti squash has such a cool texture, it compliments a lot of dishes. I’ve been experimenting with it as a base for lasagna and frying it up into fritters. But, my favorite way to make it has been the simplest recipe I’ve tried, with brown butter and a bit of sage.

 spaghetti squash, brown butter, paleo, vegetarian, recipes, fall

We make brown butter a lot. It’s easy. Like crazy-easy. First, it only requires one ingredient, and second, you can make it in less than ten minutes. Brown butter is something we eat a lot of because we always have butter in our fridge, and the rich, caramel flavor is perfect with pasta, thrown into cookies, or added to vegetables.

The recipe we’ve put together is very simple and easy to make. With just a little time and a few ingredients you can have a healthy and filling meal that's ideal for a cold autumn evening.

spaghetti squash, brown butter, paleo, vegetarian, recipes, fall

Spaghetti Squash with Brown Butter

Serves 4

1 small to medium sized spaghetti squash
1 garlic clove, crushed
1/8 cup of olive oil
4 tablespoons salted butter
5-6 sage leaves, chiffonade

To Make Spaghetti Squash with Brown Butter

Preheat oven to 375° Fahrenheit.

Cut the spaghetti squash in half and clean out seeds. Line a baking pan with parchment or silpat. Combine garlic and olive oil in small ramekin. Brush squash with garlic and olive oil mixture. Sprinkle with salt and pepper. Place spaghetti squash on pan with inside facing up (skin side should be on parchment). Bake for 40-45 minutes.

While squash is baking, place butter in saucepan on medium heat. Slowly let the butter melt, allowing it to come to a boil. The butter will start to sputter and pop because it is cooking off the water in the butter. After a few minutes of boiling, the butter will begin to foam on top. The moment the butter starts to foam and stops boiling, pull the pan off of the heat. Little caramel colored pools will shoot up from the foam and your butter should smell rich and caramelized. Let the butter sit for a few minutes.For a step-by-step tutorial on how to brown butter check out this post from How Sweet It Is.

Next, add a small bit of butter to a fry pan and let melt. Add the sage to the pan and stir lightly making sure the sage leaves are coated. Let cook for about 30 seconds or until crispy. Place fried sage on a paper towel.

Once squash is finished, remove from oven and let cool for 5-10 minutes. Using a fork, scrap out the inside into a large bowl. The squash should be string like and resemble spaghetti noodles.

Separate the cooked squash into four bowls. Then ladle one to two teaspoonful’s of brown butter onto the squash. Be generous if you like because the brown butter is so rich and luscious. Garnish with a few bits of the fried sage and serve.

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