It’s official. We are headed into squash season, which is my absolute favorite. I love coming up with new seasonal recipes, and this one is definitely unique, because spaghetti squash is, well, puzzling. It’s one of those that I never really know what to do with. But when in doubt, simple is always better. So today, I present my Spaghetti Squash with Brown Butter and Lemon. It’s a really easy recipe, and it’s a classic combination that will always taste great.
If you’re curious about spaghetti squash, you can find them at any grocery store. They are little oblong, yellow squashes and when you halve them, scoop out the seeds and roast them, the flesh when scooped resembles the texture of spaghetti. It’s not a very convincing spaghetti, so don’t try and coat it in marinara. It’s great with subtle flavoring like my brown butter and lemon combo.
Let’s get started on this recipe! First, start by halving the squash longways and scoop out the seeds with a spoon. Then drizzle the flesh with olive oil, and place it cut side down on a baking sheet. Bake it for 45 minutes or until the edges are browned and the flesh is easy to scoop with a fork. Let it cool for 15 minutes before you start handling it.
Once the squash is cooled, scoop out the flesh into a large bowl. In a small skillet, add the butter over medium heat and melt until it starts to froth. Turn the heat to medium low, stirring until the entire mixture is browned and frothy. Pour this over the squash.
Next, add the parmesan, basil, olive oil, a couple pinches of salt, and lemon juice. Give it a stir until everything is evenly coated. Then put the mixture back into each squash half for presentation. That’s it! It’s such an easy weeknight recipe. See the full recipe below.
- 1 spaghetti squash
- 1 tbsp olive oil, plus more for drizzling
- ¼ cup salted butter
- 1 cup grated parmesan cheese
- 2 tbsp fresh basil, chopped or chiffonade
- kosher salt
- 1 tbsp lemon juice
- Preheat your oven to 400 F.
- Cut the squash in half, longways. Scoop out the seeds and drizzle the flesh with olive oil. Place cut side down on a baking sheet and bake for 45 minutes or until the flesh is tender and easily pierced with a fork. Let this cool for 15 minutes.
- Use a fork to scrape out the flesh, leaving the rind in tact. It will resemble spaghetti noodles. Scrape the flesh into a large bowl.
- In a small saute pan, add the butter and melt over medium heat. Lower the heat to medium low, stirring until the butter is frothy and begins to brown. Once the butter is brown, pour this into the bowl of squash. Add 1 tbsp olive oil, grated parmesan, fresh basil, a couple pinches of salt and lemon juice and stir to coat. Taste for more salt.
- Scoop the squash mixture back into each squash rind for presentation. Serve immediately.
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