Rosemary Browned Butter Spaghetti Squash – strands of perfectly cooked spaghetti squash are tossed with honey and rosemary browned butter and served piping hot. A perfect side with a Sunday roast or served as part of the holiday table fare.
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I don’t remember ever eating spaghetti squash growing up in Australia. I don’t even know if it’s grown there. My first memory of it is when I moved to Canada. Here in the US it seems very popular. It’s certainly easy to cook once you manage to hack through its thick skin and hard flesh and roast it for close to an hour. Then the rewards are golden tendrils that are delicious tossed with a sweet butter sauce. Really, it’s about the butter, sweetened with maple syrup, brown sugar or honey, that make spaghetti squash appealing.
These squash came form my in-laws. After losing their home in a fire, my hubby and I visited his mum and step-mum who live in Illinois, about 2 1/2 hours away. There was their home, a burned-out shell and right next to it, a vegetable garden, still flourishing even after being subjected to fire trucks and the searing heat from the house as it burned.
With my rosemary still looking happy and healthy living inside, it seemed logical to include the piney herb with some browned butter and something sweet, in this case a local, raw honey. This is a sunny side any time during the colder months but definitely Rosemary Browned Butter Spaghetti Squash is a must for the holiday table, right next to a burnished turkey and glazed ham. Oh, in case you missed it, I love this squash side – Sticky Sage Roasted Butternut Squash, also using homegrown squash, this time by me. Toodles, Lovoni
ROSEMARY BROWNED BUTTER SPAGHETTI SQUASH
Ingredients
- 1 large or 2 small spaghetti squash, halved lengthways
- 1 tablespoon olive oil
- A pinch of sea salt and freshly ground pepper
- 1/3 cup butter
- 3 tablespoons honey
- 1 rosemary sprig, plus extras for garnish
- Pinch of nutmeg
Instructions
- Preheat the oven to 400F (200C). Line a baking sheet with parchment paper.
- Cut the halves of squash with olive oil, sprinkle with salt and pepper on the cut side. Place cut side down on the baking sheet. Roast for 50 to 60 minutes, depending on the size of the squash, until tender. To test if cooked, insert a small sharp knife into the squash. Don’t overcook or the squash will become mushy. Let stand for a few minutes or so while you make the butter.
- Melt butter in a large saucepan over medium-high heat. When the butter is melted, turn the heat to medium. Simmer the butter, uncovered, for 5 minutes until it’s starting to turn golden brown and it smells nutty. Add the honey, rosemary and nutmeg; stir until well combined. Simmer, uncovered, for 1 to 2 minutes until the butter is browned. Remove from the heat.
- Turn the squash over and using a fork, rake the flesh of the squash for form strands. Add to the butter mixture and toss to coat.
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