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4.32 from 25 votes

Brown Butter Spaghetti Squash

Prep Time15 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 45 minutes
Course: All Your Favorite Fall Recipes to Warm up to
Keyword: main dish, sides, spaghetti squash, squash
Servings: 6
Author: Sweet Basil

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
US Customary - Metric

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

Video

Nutrition

Serving: 1g | Calories: 300kcal | Carbohydrates: 26g | Protein: 9g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 344mg | Potassium: 617mg | Fiber: 7g | Sugar: 10g | Vitamin A: 4036IU | Vitamin C: 42mg | Calcium: 244mg | Iron: 3mg