Spaghetti squash. Uncharted territory inside. Brown butter.

I have always marvelled at the spaghetti squash. This stealthy vegetable appears to be an ordinary, even boring squash but when cooked its flesh magically separates into simply uncanny spaghetti-like strands which have a wonderful texture and a surprisingly unsquash-like taste. I chose a lovely orange example (apparently this is the “Orangetti” variety) from Pachamama Organic Farm, and prepared it pasta-style with a simple brown butter sauce.

Spaghetti Squash with Brown Butter

  1. a firm spaghetti squash, about two pounds
  2. 3 Tb butter + a bit more, softened
  3. salt and pepper to taste

Preheat over to 375 degrees. Cut squash lengthwise and remove seeds and fibers, pat dry. Rub the cut surfaces and pits with a little butter, season with salt and pepper. Bake cut-side down for 45 minutes to 1 hour. Allow to cool a bit. Meanwhile, heat butter in a small saucepan over medium flame, watching carefully until slightly browned, then remove immediately from heat.

Scrape flesh into a bowl, separating strands with two forks. Toss with browned butter and serve immediately.


Pachamama Organic Farm

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