Spaghetti Squash is a winter squash that when cooked shreds like spaghetti, hence the name. This squash is so versatile and can be eaten scooped out of its skin and mixed with sauce, cheeses or many different proteins. Also, you can leave it intact and layer it with savory ingredients like brown butter and nuts.
When preparing this recipe for Spaghetti Squash with Brown Butter & Hazelnuts, I like to microwave it in a bowl with a little water in the bottom. It steams gently without a lot of fuss and it is easy to slice or shred. However, you can roast Spaghetti Squash in the oven, it just takes a little longer or use your Instant Pot and steam it for 20 minutes.
This recipe is so rustic and earthy and the crunchy nuts add an additional layer of texture in your mouth with every bite. This squash is especially nice as a side dish served with a piece of roasted fish or chicken, but it can be a main course for vegetarians too.
1 medium sized spaghetti squash
1 cup toasted hazelnuts
4 tablespoons butter
6 fresh basil leaves
3 tablespoons balsamic vinegar
1. Preheat the oven to 450 degrees. Slice the spaghetti squash in half. Remove the seeds and place both halves in a roasting pan. Drizzle the squash with olive oil and sprinkle with salt & pepper.
2. Add 1 cup of water to the bottom of the pan. Cover with plastic wrap and place in the microwave for 20 minutes.
3. Remove from microwave and cut into 2-3 inch thick pieces.
4. In a saute pan, place hazelnuts over medium high heat and add butter. Cook for 3 minutes, or until the butter just begins to turn brown. Turn off heat.
5. Pour browned butter and nuts over the top of the squash. Slice basil and sprinkle it over the top of the squash. Drizzle balsamic vinegar over the squash and sprinkle with salt and pepper. Enjoy!