Roasted Spaghetti Squash with Browned Butter and Parmesan – it’s the easiest autumn recipe, and it’s made with just 5 ingredients! It makes the best lunch entree or dinner side.
Upgraded Roasted Spaghetti Squash
Many of you have had the infamous spaghetti with browned butter and Mizithra you get at Spaghetti Factory but here we’ve made it a bit healthier by using seasonal spaghetti squash in place of pasta.
Then here I used parmesan since it’s more easily accessible but try it with Mizithra sometime too, if you can find it.
Either way I have the feeling you are going to be absolutely smitten with this one! So much flavor from so few ingredients. The secret is in the browning.
Roasted spaghetti squash plus browned butter creates the most delicious flavor upgrade! Who knew a vegetable could taste so good?
Roasted Spaghetti Squash Ingredients
- Spaghetti squash: I like to use two small spaghetti squash to make 4 individual squash boats but one large will work too. You’ll just have to roast longer.
- Olive oil: You only need a tiny bit of this to brush the squash before roasting. It encourages browning.
- Butter: I like to use salted butter. It just tastes better when browned, but unsalted will work if that’s what you have.
- Parmesan cheese: Use freshly grated for best flavor – and preferrably Parmigiano Reggiano. You could also use Romano or Mizithra cheese.
- Salt and pepper: Add to taste. I season before roasting and when tossing with parmesan and tasting if there isn’t enough.
- Parsley (optional): This ingredient isn’t a must, it just adds a pop of color. So if you don’t already have some then just omit.
Scroll down to recipe box for ingredient amounts and print option.
How to Roast Spaghetti Squash
- Preheat oven, line baking sheet: Preheat oven to 425 degrees. Line an 18 by 13-inch rimmed baking sheet with parchment paper.
- Cut squashes in half: Cut top and bottom ends of each squash (makes it safer when cutting to have a flat surface). Then set squash upright on flat bottom and carefully slice down through center to create 4 halves total.
- Scoop out center portion: Using a spoon scoop seeds and stringy center portion from squash and discard or reserve seeds for another use.
- Brush with oil, season: Place squash on baking sheet flesh side up and brush flesh with olive oil, season with salt and pepper.
- Roast flat side down until tender: Rotate to opposite side (rounded side facing up) then roast in preheated oven until squash feels fairly soft when pressed and squash strings are tender.
How Long to Roast Spaghetti Squash
- Small spaghetti squash halves will take about 30 – 35 minutes to roast at 425 degrees.
- Larger halves will take about 35 – 45 minutes at 425 degrees. With this size if you find they are browning too much on bottom then rotate to opposite side and tent with foil.
How to Finish with Browned Butter and Parmesan
- Brown butter in skillet: Melt the butter in a medium light colored skillet over medium heat. Stir butter occasionally and let cook until it has browned (careful not to burn).
- Pour into another dish so it doesn’t burn: Pour butter into a dish if you aren’t yet ready to pour over squash.
- Shred spaghetti squash: Let roasted squash cool slightly or use and oven mitt to hold squash, and shred spaghetti squash with a fork.
- Toss with browned butter and parmesan: Pour browned butter over each squash and sprinkle with 3/4 cup parmesan. Toss. Season with more salt and pepper as needed.
- Garnish: Finish with remaining 1/4 cup parmesan and garnish with parsley if desired.
Shelf Life and How to Store Spaghetti Squash
- Did you know fresh spaghetti squash will keep (left whole – raw, unpeeled, uncut of course) for 1 – 3 months in a cool dry place (about 55 – 60 degrees). You can tell if they’ve spoiled if they get soft, leak liquid, or mold and then of course they are no longer safe to consume.
- Cooked spaghetti squash will keep about 5 days stored in the refrigerator in an airtight container.
- Finish with panko breadcrumbs: Melt 1 Tbsp butter in a 10-inch skillet over medium-high heat. Add panko, spread even then cook and toss until golden brown. Transfer to a dish until ready to use, sprinkle over finished spaghetti squash.
- Add pine nuts: Another way to add a crunch is to toss a handful or two of pine nuts in at the end.
- Try with garlic: If you want some garlicky flavor add 1 – 2 garlic cloves in with the butter just when barely starting to change color. It only needs about 15 seconds to saute so you don’t want to add at the beginning or it will burn.
- Make it spicy: Want a little kick of heat? Add red pepper flakes to taste.
- Halve recipe: Only need to serve two people, or 1 with leftovers? Just use one spaghetti squash and cut butter and parmesan in half as well.
More Delicious Squash Recipes to Try
- Butternut Squash Soup
- Cheesy Spaghetti Squash
- Roasted Butternut Squash
- Roasted Garlic Parmesan Zucchini Squash and Tomatoes
- Yellow Squash Casserole
Follow Cooking Classy
Roasted Spaghetti Squash with Browned Butter and Parmesan
- 2 (1 3/4 lbs each) spaghetti squash
- 2 tsp olive oil
- Salt and freshly ground black pepper, to taste
- 6 Tbsp salted butter, cut into 1 Tbsp pieces
- 2 tsp chopped fresh parsley, optional
- 1 cup (2 oz) finely shredded parmesan cheese*, divided
- Preheat oven to 425 degrees. Line an 18 by 13-inch rimmed baking sheet with parchment paper.
- Cut top and bottom ends off each squash. Then set squash upright on flat bottom and carefully slice down through center to create 4 halves total.
- Using a spoon scoop seeds and stringy center portion of from squash, discard or reserve seeds for another use.
- Place squash on lined baking sheet flesh side up and brush flesh lightly with olive oil, season with salt and pepper.
- Rotate to opposite side (rounded side facing up) then roast in preheated oven until squash feels fairly soft when pressed and squash strands are al dente tender.
- During last few minutes of squash roasting melt butter in a medium, light colored skillet over medium heat. Stir butter occasionally and let cook until it has browned** (careful not to burn).
- Pour butter into a dish if you aren't yet ready to toss with squash (otherwise it will burn from residual heat of pan).
- Let roasted squash cool slightly or use and oven mitt to hold squash, and shred each spaghetti squash with a fork.
- Pour browned butter over each squash. Divide 3/4 cup parmesan among squashes, then toss. Season with more salt and pepper as needed.
- Finish with remaining 1/4 cup parmesan and garnish with parsley if desired.
- *Mizithra cheese is another delicious option if you can find it.
- **You may find it helpful to refer to step-by-step photos above to watch for the shade of butter you are looking for when browning. A nice amber golden brown, not a deep brown.