Roasted Spaghetti Squash with Brown-Butter


Try this sophisticated take on spaghetti squash when you need a gluten-free dinner party side. Tossing the squash strands with brown butter and topping with fresh ricotta is a tasty upgrade for this favorite vegetable.


  • 2 medium spaghetti squash (about 2 ½ pounds each), halved crosswise and seeded

  • coarse salt and freshly ground pepper

  • ¼ cup (½ stick) unsalted butter

  • 4 tablespoons ricotta cheese

  • 3 tablespoons coarsely chopped flat-leaf parsley


  1. Heat oven to 400 degrees with rack in center. With a serrated knife, remove stems so squash will stand upright. Sprinkle squash with salt and pepper and place cut side down on a parchment lined baking sheet. Bake until translucent and flesh pulls away from skin, 30 to 40 minutes. Let cool 5 minutes.

  2. Using a fork, separate flesh into strands, reserving squash shells. Transfer strands to a large bowl.

  3. Melt butter in a large skillet over medium heat. Cook until milk solids are dark golden brown, 2 to 3 minutes. Add squash, 2 tablespoons parsley, and salt and pepper to taste. Toss gently with tongs or a fork, to coat with butter. Cook until heated through, about 2 minutes. Spoon 1 tablespoon of ricotta cheese into each reserved squash shell. Divide squash mixture into each squash shell. Sprinkle with remaining 1 tablespoon parsley. Serve immediately.

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