Roasted Spaghetti Squash with Browned Butter and Parmesan – it’s the easiest autumn recipe, and it’s made with just 5 ingredients! It makes the best lunch entree or dinner side.Upgraded Roasted Spaghetti Squash Many of you have had the infamous spaghetti with browned butter and Mizithra you get at Spaghetti Factory but here we’ve made it a bit healthier by using seasonal spaghetti squash in place of pasta.Then here I used parmesan since it’s more easily accessible but try it with Mizithra sometime too, if you can find it.

Either way I have the feeling you are going to be absolutely smitten with this one! So much flavor from so few ingredients.The secret is in the browning.Roasted spaghetti squash plus browned butter creates the most delicious flavor upgrade! Who knew a vegetable could taste so good? Pair it with roasted chicken (or slow cooker chicken) for a complete, cozy fall meal.

Roasted Spaghetti Squash Ingredients Spaghetti squash: I like to use two small spaghetti squash to make 4 individual squash boats but one large will work too.You’ll just have to roast longer.Olive oil: You only need a tiny bit of this to brush the squash before roasting.

It encourages browning.Butter: I like to use salted butter.It just tastes better when browned, but unsalted will work if that’s what you have.

Parmesan cheese: Use freshly grated for best flavor – and preferrably Parmigiano Reggiano.You could also use Romano or Mizithra cheese.Salt and peppe

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