Perfect Baked Spaghetti Squash with Brown Butter & Nutmeg

Looking for a healthy and satisfying side dish that’s both easy to make and packed with flavor? Look no further than baked spaghetti squash! This versatile winter squash is a blank canvas ready to be transformed. Whether you need a foolproof roasting method or creative serving ideas, this recipe has you covered. I’ll guide you through how to roast spaghetti squash perfectly every time and elevate it with a simple browned butter and nutmeg twist that will leave you craving more.

Why You’ll Love This Baked Spaghetti Squash Recipe

This isn’t your average roasted squash. This recipe adds a simple touch that makes all the difference.

Unique Twist: This baked spaghetti squash is tossed with nutty browned butter and freshly grated nutmeg after roasting and scraping, which truly enhances the flavor.

Flavor Benefits: The browned butter adds a nutty depth and richness that takes regular roasted squash to a new level of deliciousness. The nutmeg provides warmth and perfectly complements the squash’s natural sweetness.

• Easy and hands-off roasting method: Perfect for busy weeknights.
• Adds excitement to a normally plain side dish: The browned butter and nutmeg take it from simple to spectacular.
• Works with many diets: Vegetarian and gluten-free, making it a crowd-pleasing option.

Ingredients Needed

• 1 large spaghetti squash (3 to 4 pounds)
• 2 tablespoons extra-virgin olive oil
• 1/4 teaspoon black pepper

Ingredient Notes & Substitutions

Spaghetti Squash: Choose a squash that feels heavy for its size. The rind should be hard and free of blemishes. A ripe spaghetti squash will have a deep yellow or orange color. Avoid squash with soft spots or bruises.

Olive Oil: If you’re looking for a slight variation, you can substitute the olive oil with melted coconut oil or avocado oil. Coconut oil will impart a subtle coconut flavor, while avocado oil has a more neutral taste.

Black Pepper: Freshly ground black pepper is highly recommended for its superior flavor and aroma. Pre-ground pepper tends to lose its potency over time. The freshly ground pepper brings a brightness and a slight kick that enhances the overall taste.

How to Make Baked Spaghetti Squash

Let’s get started on this simple and delicious recipe!

Step 1: Preheat the Oven

Preheat your oven to 400°F. Make sure your oven rack is in the middle position to ensure even cooking.

Step 2: Prep the Squash

First, cut the spaghetti squash in half lengthwise. Use a sharp knife and a stable cutting board to avoid any accidents; cutting off the ends can help stabilize the squash. Next, scoop out the seeds with a spoon. Brush the olive oil evenly on the cut sides of the squash, and sprinkle with black pepper.

Step 3: Roast

Place the spaghetti squash cut-side down on a baking sheet. This encourages caramelization. Roast for approximately 35 to 40 minutes, or until the squash is fork tender. You’ll know it’s ready when a fork easily pierces the flesh.

Step 4: Scrape and Season

Using a metal spatula, carefully slide it under each half and flip the squash over. Use a fork to scrape the flesh into strands, creating that signature spaghetti-like texture. Taste the strands and season as needed, depending on how you plan to serve it. For the brown butter and nutmeg twist, melt 4 tablespoons of butter in a saucepan over medium heat until it turns a nutty brown color, being careful not to burn it. Grate about 1/4 teaspoon of fresh nutmeg over the squash, then drizzle with the browned butter and toss gently to combine. Adding the browned butter and nutmeg after roasting allows the flavors to stay bright and aromatic.

Speaking of flavorful additions, have you tried making your own arugula pesto? It would pair wonderfully with this dish!

What to Do with the Seeds

Don’t toss those seeds! They’re a delicious and healthy snack when roasted.

To roast spaghetti squash seeds, first rinse them thoroughly to remove any pulp. Pat them dry with a clean towel. Toss the seeds with a tablespoon of olive oil, salt, and any other seasonings you like (such as garlic powder or paprika). Spread them in a single layer on a baking sheet and roast at 325°F (160°C) for 10-15 minutes, or until they are crispy and golden brown. Keep a close eye on them, as they can burn quickly. Once roasted, use them as a snack, a salad topping, or a garnish for soups.

Pro Tips & Troubleshooting

Pro Tips

• Cut off the ends for stability: This will prevent the squash from rolling while you’re trying to cut it.
• Use a sharp knife: A sharp knife makes cutting the squash much easier and safer.
• Ensure the cutting board doesn’t slip: Place a damp towel under the cutting board to keep it from sliding.
• Roast cut-side down for better caramelization: This helps to develop a richer flavor.
• Don’t overcook the squash; aim for fork-tender: Overcooked squash will be mushy.
• Brown the butter carefully to avoid burning: Watch it closely and swirl the pan occasionally. You’re looking for a nutty aroma and golden-brown color.
• Use freshly grated nutmeg for the best aroma and flavor: Pre-ground nutmeg loses its potency quickly.

Common Mistakes to Avoid

• Using a dull knife: This makes cutting the squash difficult and dangerous.
• Overcrowding the baking sheet: This can lead to uneven cooking.
• Overcooking the squash: This results in a mushy texture.
• Burning the butter: Keep a close eye on the butter while browning.

Serving & Storage

Serving Ideas

• Serve it with your favorite spaghetti sauce for a low-carb alternative.
• Use it as a base for grain bowls with protein and roasted vegetables.
• Toss it with pesto and cherry tomatoes for a fresh and flavorful dish.
• Mix it with ricotta cheese and herbs for a lighter pasta alternative.
• Serve as a side dish to roasted chicken or fish.

Storage and Make-Ahead

• Allow the squash to cool completely before storing.
• Store cooked spaghetti squash in an airtight container in the refrigerator for up to 4 days.
• For longer storage, freeze the cooked squash in a freezer-safe bag or container for up to 2 months.
• Reheat in the microwave or oven until heated through.

Conclusion

This baked spaghetti squash recipe is an easy, healthy, and delicious side dish with a unique browned butter and nutmeg twist that will impress your family and friends. Even if you’re a novice cook, this recipe is simple and straightforward. Don’t be afraid to experiment with different serving suggestions and flavor combinations to make it your own! Share this recipe with your friends and family, and enjoy the deliciousness of perfectly roasted spaghetti squash.

If you’re looking for another easy and delicious side, why not try this recipe for asparagus stir fry?

FAQ

Here are some frequently asked questions about making spaghetti squash:

What’s the easiest way to cut a spaghetti squash?
Microwave it for a few minutes to soften the skin before cutting. Use a sharp knife and a stable cutting board.

How long should I roast spaghetti squash, and how do I know when it’s done?
Roast for 35-40 minutes, or until fork-tender. The flesh should easily pull apart with a fork.

How do you store spaghetti squash after it’s been roasted?
Store in an airtight container in the refrigerator for up to 4 days or freeze for longer storage.

What are some different ways to season or serve spaghetti squash?
Beyond the browned butter and nutmeg, try garlic powder, Parmesan cheese, or a drizzle of balsamic glaze.

Is spaghetti squash a healthy choice?
Yes, it’s low in calories and carbohydrates and a good source of fiber and vitamins.

For more information on the nutritional benefits, you can refer to this article about the spaghetti squash nutrition.

Can I eat the seeds of spaghetti squash?
Absolutely! Roasted spaghetti squash seeds are a delicious and healthy snack. (See instructions above for roasting the seeds.)

How do I know what “fork tender” looks and feels like?
When it’s fork tender, the squash should offer very little resistance when you insert a fork into it, and the inside will easily shred into spaghetti-like strands. If it feels hard, it needs to roast longer.

For tips on knife safety, check out resources like this guide on how to hold a knife.

If you like this recipe, you might also like this juicy whole roasted cauliflower recipe.