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.
Servings: 6
Calories: 193kcal
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.
Nutrition
Calories: 193kcal | Carbohydrates: 20g | Protein: 1g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 27mg | Sodium: 118mg | Potassium: 174mg | Fiber: 2g | Sugar: 13g | Vitamin A: 508IU | Vitamin C: 3mg | Calcium: 40mg | Iron: 1mg