Spaghetti squash is something of a recent phenom, at least to my consciousness – I mean, sure, it’s been around, but in the recent wave of healthiness that’s been growing and building over the last few years, it’s stepped into the spotlight as a big I-want-pasta-but-really-I-shouldn’t star.
Now, the thing doesn’t really taste like the carby goodness of pasta, I’ll admit, BUT it is damned tasty with pasta-friendly sauces (for instance, turkey meat sauce) and also a good, filling center to a meal in its own right. So, when I read the words “garlicky” and “brown butter” in accordance with spaghetti squash on the awesome blog Dinner Was Delicious, I decided to give it a try.
Their version involves arugula and hazelnuts, but as our grocery store did not have any hazelnuts on offer (don’t even get me started on our grocery store) and I am of the personal opinion that arugula is the devil’s leaf, I went with spinach and pecans. You’ll also need some parmesan (yay) and butter and garlic (duh).
While the squash cooks, you get the rest of your prep going – chop and grate everything, toast the nuts, and start browning the butter and cooking the garlic and greens. This recipe ends up with crispy garlic chips, which are one of the best things ever.
Once the squash is done cooking, you add the squash and the greens together, mix it all up, and top with delicious cheesy and garlicky goodness. It’s pretty tasty, and the leftovers reheat spectacularly for lunch the next day.
Chalk up one more win for spaghetti squash.
Garlicky Brown Butter Spaghetti Squash
Adapted from Dinner was Delicious
While I do think my favorite recent spaghetti squash preparation is still the turkey meat sauce version, this one hold its own despite the simplicity, and gets some extra green veggies in there as well. Feel free to use your favorite nuts and greens, and play with this a little. It’s probably closest to three servings, but we managed to eke out four.
Yield: 3-4 Servings
1 spaghetti squash
½ cup chopped pecans
2 cloves garlic, thinly sliced
4 tbsp unsalted butter
3 cups greens, roughly chopped (I used spinach)
Salt and black pepper, to taste
½ cup Parmesan cheese, grated
Preheat your oven to 400°
Slice and seed your spaghetti squash, and roast it on a foil-lined sheet for 30 minutes, until a little brown on the edges, and fork-tender.
During the last 10 minutes your squash roasts do three things:
- Pop the pecans on a sheet and stick it in the oven until toasty and fragrant. Keep an eye on them – they will burn! (I do it every time.)
- Melt the butter in a large skillet over medium-low heat. Toss in the garlic. Let everything get toasty. This takes about 6 minutes.
- Scoop the garlic out of the butter and set aside. Toss in the greens, and turn the flame up to medium. Cook them until they get nice and wilty, and most of the liquid is released. Then kill the heat.
Once roasted (and cooled for a sec), scoop the flesh of your squash into the pan (I like the use a fork for this) with the browned butter and greens. Toss to coat and cook over high heat to evaporate any liquid that the squash releases. Season with salt and black pepper.
Transfer the squash to a plate (or the reserved squash skin), top with the garlic chips, hazelnuts, and parm.