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Tonight was “see-what-you-can-make-for-dinner-with-whatever-is-in-the-fridge” and this brown butter spaghetti squash recipe was the result. It is seriously one of my absolute must-haves for fall! Buttery squash with a hint of nuttiness from the pine nuts and savory goodness from the squash, gosh it’s good!
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You could easily substitute any veggies or meat that you like-or leave the meat out for a vegetarian meal.
When I was younger one of my friends decided to be a vegetarian. I was shocked! I grew up in a meat and potatoes home. My mother was from Idaho and my father from Oregon so we ate meat with every single dinner. That was the farm way. It was not however her way. I didn’t understand what a vegetarian was really other then you didn’t eat meat. That was enough to stop my inquiries as who could possibly eat dinner without meat? I don’t think it was a nutritious decision at all either.
As soon as she went vegetarian she also went overboard on the candy. No joke. She wouldn’t eat meat so she ate quite the plethora of candy instead. Whaaaaa? I think she missed the boat there a bit, but I’m quite certain she is back to meat eating. And even if she wasn’t, I’ve personally discovered that eating vegetarian for a few meals a week is actually quite awesome. Our bodies actually love the whole “meat sparingly” concept. Fancy that. 😉 We have several plant based and vegetarian recipes on the blog now, and they are some of my favorites!
The best thing about cooking from whatever is in the fridge is that it is so versatile and customizable. So here are the ingredients we used, but feel free to swap things out to suit your taste…
- Spaghetti Squash – sliced in half and brushed with olive oil and topped with salt and pepper
- Garlic – slice it thin or you could mince it if you prefer
- Kale – chop it into bite size pieces, can be swapped for spinach
- Baby Bella Mushrooms – any type of mushroom can be used but we love the flavor of baby bellas
- Olive Oil – used to saute the veggies
- Italian Sausage – remove the sausage from the casings and chop it up like you would ground beef
- Butter – that brown butter flavor is my new obsession, head to our post on chewy pumpkin cookies for more info on how to brown butter
- Fresh Thyme – if you need to use dried thyme, you’ll need a heaping teaspoon
- Parmesan – freshly grated
- Pine Nuts – I love the texture pine nuts add. You would even toast them to change up the flavor a little.
- Lemon – a squeeze of fresh lemon juice adds a nice pop of acidity if you want it
- Parsley – the perfect finishing touch to this dish
Scroll down to the recipe card in this post to see the exact measurements for each ingredient. You can print or save the recipe from there as well.
How to Roast Spaghetti Squash
Roasted squash is one of my favorite things! It does take some time to get squash perfectly roasted and tender. To roast a spaghetti squash, slice the squash in half, remove the seeds, and then brush the flesh with olive oil.
I find that using just simple salt and pepper does the trick just fine, but feel free to add other seasonings if you want. Place the halved squashes with the flesh side down on a baking sheet and bake for about 50 minutes. The flesh should be tender and easy to scoop out.
The flesh looks like spaghetti when it comes out of the skin, hence the name!
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When is Spaghetti Squash in Season?
When is the best time to buy spaghetti squash? Here in the states you can buy spaghetti squash any time of year, but it’s especially high in season September through November.
Can Spaghetti Squash Be Used in Soup?
Spaghetti squash is an excellent ingredient to add to soup.
Will Spaghetti Squash Ripen Off the Vine?
Spaghetti squash can be ripened off the vine. Cut the squash from the vine and rinse it off. Place spaghetti squash in the sunshine and let it ripen. Squash will not ripen without adequate sun.
Are Spaghetti Squash Seeds Good To Roast?
Spaghetti squash seeds can be roasted just as pumpkin seeds. They make a healthy, crunchy snack.
How to Store Spaghetti Squash
This dish stores really well in an airtight container in the refrigerator for up to 4-5 days. It also reheats perfectly and makes great leftovers the next day.
Roasted spaghetti squash mixed with brown butter is about to be your new favorite thing. Then add some sausage, mushrooms, kale, garlic, pine nuts and parmesan cheese and you won’t be able to stop! It’s time to add a new spaghetti squash recipe to your dinner rotation!
More Squash Recipes You’ll Love:
- Keto Pizza with Spaghetti Squash Crust
- Butternut Squash Pasta
- Baked Zucchini Squash Gratin
- Butternut Squash Soup
- Roasted Butternut Squash Kale Salad
- Zucchini Squash Casserole
Brown Butter Spaghetti Squash
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4.32 from 25 votes
Servings: 6
Prep Time: 15 minutes mins
Cook Time: 1 hour hr 30 minutes mins
Total Time: 1 hour hr 45 minutes mins
Ingredients
- 2 Spaghetti Squash, 1 1/2 lbs each
- 3 Tablespoons Olive Oil, plus 1 teaspoon, divided
- 1/2 teaspoon Salt
- 1/4 teaspoon Pepper
- 3 Cups Kale, sliced
- 3 Baby Bella Mushrooms, chopped
- 1 link Italian Sausage, hot or mild
- 3 Tablespoons Butter
- 1 1/2 Tablespoons Fresh Thyme Leaves
- 5 cloves Garlic, thinly sliced
- 1/3 Cup Parmesan, grated
- 1/4 Cup Pine Nuts
- Lemon Wedges
- Parsley, to garnish
Instructions
Preheat oven to 375.
Slice the squash in half lengthwise. Rub the open flesh evenly with 1 tablespoon of the olive oil. Sprinkle evenly with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
2 Spaghetti Squash, 3 Tablespoons Olive Oil, 1/2 teaspoon Salt, 1/4 teaspoon Pepper
Place squash halves, cut sides down, on a baking sheet and bake for 50 minutes. Let the squash stand 10 minutes and then scoop out and discard any seeds. Scrape inside of squash with a fork to remove spaghetti-like strands. Set aside.
Meanwhile, cut the veggies into bite-size chunks and set aside.
3 Cups Kale, 3 Baby Bella Mushrooms
Remove the casings from the sausage and brown, breaking up the meat in a pan over medium high heat. Drain any grease and set aside on a plate.
1 link Italian Sausage
In the same pan, heat a drizzle of olive oil (about a teaspoon) and sauté the veggies until tender, adding a little salt to taste just before they are done cooking. Adding salt early to mushrooms will draw out the water and they will boil instead of caramelize. Remove from heat, set aside with the sausage. Return the pan to the stove.
3 Tablespoons Olive Oil
Melt the butter over medium heat and let cook until slightly brown, foaming, and fragrant, 2 to 3 minutes.
3 Tablespoons Butter
Add 2 more tablespoons olive oil, thyme, garlic slices and stir to combine for about 1 minute. Add the veggies and sausage back in along with the spaghetti strands and toss to combine. Pile everything back into the squash bowls and top with cheese.
1 1/2 Tablespoons Fresh Thyme Leaves, 5 cloves Garlic, 1/3 Cup Parmesan, 3 Tablespoons Olive Oil
Sprinkle pine nuts and parsley to serve along with lemon wedges for a squeeze of acidity.
1/4 Cup Pine Nuts, Lemon Wedges, Parsley
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 26gProtein: 9gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 33mgSodium: 344mgPotassium: 617mgFiber: 7gSugar: 10gVitamin A: 4036IUVitamin C: 42mgCalcium: 244mgIron: 3mg
Author: Sweet Basil
Course: All Your Favorite Fall Recipes to Warm up to
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