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Creamed Spaghetti Squash with Browned Butter & Walnuts: A Wholesome Delight

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A creamy, nutty, and comforting dish that highlights the velvety texture of spaghetti squash with the rich depth of browned butter and the satisfying crunch of toasted walnuts.

Ingredients

Scale
  • 1 medium spaghetti squash (about 3 pounds)
  • 4 tablespoons unsalted butter
  • 1/2 cup chopped walnuts
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • Fresh parsley for garnish
  • Optional: 1 teaspoon crushed red pepper flakes
  • Optional: 1 tablespoon lemon zest
  • Optional: 1/4 cup sun-dried tomatoes

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Slice the spaghetti squash in half lengthwise and scoop out the seeds.
  3. Drizzle the cut sides with olive oil, season with salt and pepper, and place cut side down on the baking sheet.
  4. Roast for 40-50 minutes, until flesh is tender and easily shredded with a fork.
  5. In a skillet over medium heat, melt the butter and cook until golden brown and nutty, about 4-5 minutes.
  6. Add chopped walnuts and toast for 2-3 minutes until fragrant.
  7. Stir in minced garlic and cook until fragrant, about 1 minute.
  8. Reduce heat to low, add heavy cream and simmer 2-3 minutes until slightly thickened.
  9. Add Parmesan cheese and stir until melted and creamy.
  10. Use a fork to scrape squash strands into the skillet and toss gently to coat with sauce.
  11. Season with additional salt and pepper to taste, garnish with fresh parsley, and serve hot.

Notes

For a perfectly roasted squash, pierce the skin before baking. Watch the butter carefully as it browns to avoid burning. Add crushed red pepper, lemon zest, or sun-dried tomatoes for extra flavor.

Nutrition

Keywords: spaghetti squash, browned butter, walnuts, vegetarian, healthy, comfort food

Find it online: https://www.eatbrightly.com/creamed-spaghetti-squash-browned-butter/