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
- a firm spaghetti squash, about two pounds
- 3 Tb butter + a bit more, softened
- 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.