Categorized:

  • Healthy
  • Sides & Sauces

Tagged:

  • butter
  • olive oil
  • parmesan cheese
  • spaghetti squash
Roasted spaghetti squash half on a white serving plate. Squash it topped with browned butter, parmesan and parsley. - 1

Roasted Spaghetti Squash with Browned Butter and Parmesan

Ingredients

  • 2 (1 3/4 lbs each) spaghetti squash
  • 2 tsp olive oil
  • Salt and freshly ground black pepper, to taste
  • 6 Tbsp salted butter, cut into 1 Tbsp pieces
  • 2 tsp chopped fresh parsley, optional
  • 1 cup (2 oz) finely shredded parmesan cheese*, divided

Instructions

  • Preheat oven to 425 degrees. Line an 18 by 13-inch rimmed baking sheet with parchment paper.
  • Cut top and bottom ends off each squash. Then set squash upright on flat bottom and carefully slice down through center to create 4 halves total.
  • Using a spoon scoop seeds and stringy center portion of from squash, discard or reserve seeds for another use.
  • Place squash on lined baking sheet flesh side up and brush flesh lightly with olive oil, season with salt and pepper.
  • Rotate to opposite side (rounded side facing up) then roast in preheated oven until squash feels fairly soft when pressed and squash strands are al dente tender.
  • During last few minutes of squash roasting melt butter in a medium, light colored skillet over medium heat. Stir butter occasionally and let cook until it has browned** (careful not to burn).
  • Pour butter into a dish if you aren’t yet ready to toss with squash (otherwise it will burn from residual heat of pan).
  • Let roasted squash cool slightly or use and oven mitt to hold squash, and shred each spaghetti squash with a fork.
  • Pour browned butter over each squash. Divide 3/4 cup parmesan among squashes, then toss. Season with more salt and pepper as needed.
  • Finish with remaining 1/4 cup parmesan and garnish with parsley if desired.

Notes

  • *Mizithra cheese is another delicious option if you can find it.
  • **You may find it helpful to refer to step-by-step photos above to watch for the shade of butter you are looking for when browning. A nice amber golden brown, not a deep brown.

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