Parmesan Garlic Brown Butter Spaghetti Squash
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 8
Bold, rich, nutty parmesan garlic brown butter spaghetti squash is the perfect comforting side dish. Tons of nutty, garlic-y flavor, low carb, gluten-free, and just 4 ingredients (+ salt and pepper)!
  • 1 extra large (or 2 small) spaghetti squash, halved, seeded and scraped
  • 1 tablespoon olive oil
  • salt and pepper
  • 1 stick (1/2 cup) unsalted butter
  • 2 cloves garlic, finely minced
  • ½ cup freshly grated parmesan cheese
  1. Preheat oven to 400. Rub spaghetti squash with olive oil and season with a generous pinch of salt and pepper. Roast until fork tender--the spaghetti squash should easily come out when scraped with a fork, about 40-60 minutes, depending on size.
  2. To brown the butter melt in a medium pan over medium heat. Once butter is melted add garlic. Whisk constantly. The butter will start to foam first, then develop golden brown specs. Once you see the brown specs, turn off the heat and continue to whisk for an other 30 seconds, until butter is a nice amber color. Place on a cool surface to avoid continuing to cook and burning. The butter can burn very easily.
  3. Once spaghetti squash has finished cooking, remove the inner flesh (the spaghetti-like part) and place in a large bowl. Toss with browned butter (I recommend not adding it all at once--you may not need it all), and a generous pinch of salt and pepper. Serve topped with freshly grated parmesan cheese. Leftovers may be refrigerated in an airtight container for up to one week.
Recipe by Ari's Menu at