Fresh and Light Spaghetti Squash

Becky Low is brightening our palates and plates with this dish.

It’s a perfect healthy side dish for your dinners!
Garlic Spaghetti Squash with Herb Brown Butter
2 cloves minced garlic, more less to taste
1 tablespoon minced fresh parsley
1 teaspoon minced fresh thyme leaves
1 spaghetti squash
4 tablespoons butter, unsalted best
2 teaspoons fresh lemon juice
Salt and pepper to taste
½ cup shredded Parmesan cheese
Chopped fresh tomato, optional garnish

Mince garlic, set aside. Mince fresh herbs, set aside.

Cut top and bottom from squash, slice into 1-2 inch thick rings. Remove seeds. For speed, place rings in microwave safe dish with ½-inch water. Loosely cover with plastic wrap, microwave on high for 10-15 minutes or until desired fork tender.

Melt butter in a skillet over medium heat; swirl or stir pan constantly to prevent the milk solids and salt from falling to the bottom of the pan and burning. Cook until butter is light tan in color and has a nutty aroma (about 4-5 minutes). Add garlic and stir until fragrant (about 30 seconds). Remove from heat. Add minced garlic and continue to until fragrant (about 30 seconds). Add fresh herbs and lemon juice, season to taste with salt and pepper.

Remove squash from cooking dish and shred using a fork. Discard rind. Drizzle or spoon browned herb butter over spaghetti squash, add parmesan cheese and toss to coat. Season to taste with salt and pepper. Garnish with a sprig of fresh thyme and optional chopped tomatoes.

Studio 5 Kitchen Sponsored by: Blendtec

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