Roasted Spaghetti Squash w/ Green Garlic, Brown Butter & Parmesan

Okay, so I have to be honest, Spaghetti Squash is not my favorite.  I know, so many people love it.  It’s not that I don’t like it, I just don’t care for it as much on it’s own.  I prefer to eat it with a sauce that has bold flavor. 

This is one of my favorite ways to eat Spaghetti Squash.  I always roast it, I don’t care for it when it’s been steamed or boiled, I find that it really lacks in flavor, so roasting is always a must.  Then add a bunch of brown butter, green garlic and parmesan, how can you go wrong?  It’s really a wonderful flavor combination, lacking in green though, so make sure to serve it with a salad or some dark leafy greens.    

Roasted Spaghetti Squash w/ Green Garlic, Brown Butter & Parmesan

Green garlic is young garlic and is much more subtle in flavor than mature garlic.  It adds a lovely mild garlic flavor.

Equipment: Cutting Board, Sharp Knife, Microplane Rasp Grater or Standing Grater, Large Baking Pan (I use a stoneware large bar pan), Fork, Large Mixing Bowl, Medium-Size Saucepan 

·      1 medium-size spaghetti squash, halved lengthwise and seeded

·      3 tablespoons pasture butter, plus 1 teaspoon (See Resources)

·      1 tablespoon green garlic, grated

·      ½ - 1 cup raw parmesan cheese, grated

·      ¼ teaspoon Celtic sea salt, plus more for seasoning (See Resources)

Roasting the Squash

Note: Prepare brown butter sauce while squash is roasting. 

1.    Preheat oven to 400 degrees F.

2.   Prep spaghetti squash, cut in half and remove seeds and membranes with a metal spoon.

3.   Use about 1 teaspoon of butter or fat of choice to “grease” the cut sides of the squash.  Season with sea salt.  Place squash cut sides down on the baking pan. 

4.   Roast about 40-45 minutes, until squash is tender and edges are golden brown.  Remove from oven, let cool slightly.   

5.    Using a fork, gently scrape squash to remove flesh in long strands.  Place in a large mixing bowl, set aside. 

Green Garlic-Brown Butter Sauce

1.    Prep green garlic, wash, then remove green tops and bottom roots.  Grate white-purple-green part with a Microplane rasp grater or a standing grater.  Set aside.

2.   In medium-size saucepan, melt butter over medium-low heat.  Once butter has melted, continue to heat the butter.  DO NOT WALK AWAY from this step.  Butter can burn very quickly and you do not want burnt butter flavor.  From time to time, grab the handle of the pan and slowly swirl the butter.  The butter will start to turn a light golden brown color at the bottom of the pan and will have a different aroma, a “toasted” smell.  At this point, watch it very carefully; you do not want to overcook it.  Continue to swirl the butter in the pan, it will gradually start to turn dark golden brown … it is DONE at this point (this can take about 5-7 minutes total, depending on saucepan type and stovetop heat).  Immediately remove from heat.

3.   Add grated green garlic to brown butter and swirl pan.  Let sit for about 1-2 minutes.  Pour over cooked spaghetti squash in large bowl. 

4.   Grate parmesan cheese.  Add grated parmesan and sea salt to the cooked spaghetti squash.  Toss and check for seasonings. 

5.    Serve immediately, top with extra grated parmesan.  I use the cooked squash shells as bowls and serve the spaghetti squash in them.

Yield: 2-4 servings.

Note: If you cannot find green garlic (green garlic is seasonal, check out local farmers markets to find green garlic) you can substitute with fresh garlic cloves (1-2 garlic cloves grated or finely minced).

Have Leftovers? This stores well in the refrigerator, reheat in the oven on a low temperature.   


This post is part of Monday Mania @ The Healthy Home Economist, Homestead Barn Hop @ The Prairie Homestead, Weekend Gourmet Blog Carnival @ Hartke Is Online, Fat Tuesday @ Real Food Forager, Slightly Indulgent Tuesday @ Simply Sugar and Gluten-Free, Traditional Tuesday @ Cooking Traditional Foods, Hearth and Soul Hop @ Premeditated Leftovers, Real Food Wednesday @ Kelly the Kitchen Kop, Gluten-Free Wednesdays @ The Gluten-Free Homemaker, Healthy 2day Wednesdays @ day2day joys, These Chicks Cooked Weekly Recipe Swap @ This Chick Cooks, Pennywise Platter Thursday @ The Nourishing Gourmet, Full Plate Thursday @ Miz Helen's Country Cottage, Simple Lives Thursday @ A Little Bit of Spain in Iowa, Bake with Bizzy @ Bizzy Bakes, Freaky Friday @ Real Food Freaks, Fight Back Friday @ Food Renegade, Fresh Bites Friday @ Real Food Whole Health, Sunday School Blog Carnival @ Butter Believer, and Melt in Your Mouth Monday Blog Hop @ Make Ahead Meals for Busy Moms.