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Spaghetti Squash with Lemon Butter Sauce

May 20, 2017

ANNOUNCEMENT: I've upgraded my blog. Same posts, better look and feel. Visit this post on the new platform here.

 

Okay, you caught me. Spaghetti squash is not technically a summer food, but this dish just feels summery. From the fresh lemon, to the lightness of the squash, to the way it doesn't weigh your stomach down like regular pasta sometimes can (especially if you like eating it as much as I do). 

 

Full disclosure: As I began my hobby of cooking, I followed recipes meticulously, but in the past several months, cooking has started to feel more and more intuitive for me, and this recipe is a simple, intuitive blend of flavors from me to you. I'll explain how to cook a spaghetti squash, and how to season it just so, to give you that buttery, lemony balance. Stay tuned for a garlic bread recipe that goes with it. And that's all you need. The "pasta," some buttery garlic bread, and a fresh salad to go along with it. Frankly, if we didn't have a salad, Britt (my partner) would call it sacrilege. She handles that part of it, and incredibly well at that. For me, I'm an entrees and sides kinda gal. If you want to skip the pics and go straight to the instructions, it's all written out at the bottom of the page for you.

 

I used to cook spaghetti squash with salt, pepper, oil, etc. etc., but I quickly learned that if you just roast it, you can dress it up with ingredients later. That's what I did this time around, and it was damn delicious.

Spaghetti Squash with Lemon Butter Sauce

Prep time: 15 minutes; Cook time: 1 hour

 Ingredients

- 1/2 yellow onion, chopped

- 1 zucchini, chopped

- 1 spaghetti squash

- 3 tbsp butter

- 1/2 tbsp salt

- 1 tsp pepper

- 1/2 tbsp olive oil (extra virgin)

- 3/4 cup water

- Juice of 1/2-1 lemon (per your desired lemony-ness)

- 1/4 cup parmesan cheese

Cooking Instructions

- Preheat the oven to 375 degrees 

- Cut spaghetti squash in half lengthwise (I use a long serrated knife because it gets through the tough exterior more easily)

- Scoop out seeds of spaghetti squash

- Place spaghetti squash face down on a pan

- Pour water in pan (amount of water should cover the area of the pan in a small layer)

- Place in oven for 30-45 mins (until you can easy poke a fork into the squash)

 

Meanwhile, as squash is roasting (at about 25 minutes)

 

- Add 2 tbsp butter and 1/2 tbsp olive oil to a pan over medium heat

- Add onion and zucchini, season with salt and pepper, and sauté until onions are translucent and zucchini is soft 

*If you prefer your zucchini to have a bit more crunch, cook the onions for 5 minutes first, then add zucchini and cook for another 5-8 minutes or until you reach desired texture

 - When spaghetti squash is done, remove it from the over and scrape the "noodles" out of both halves with a fork (it will be hot, use an oven mitt to stabilize the squash while you scrape)

 - Add the final tablespoon of butter to the onion/zucchini pan, along with the lemon juice, and stir

- Add spaghetti squash noodles to the mixture, and combine ingredients

- Sprinkle on some salt and pepper to taste, and plate

- Finish off with a sprinkle of Parmesan cheese and serve

 

 YUMMY

Recipe for garlic toasts comin' at ya, if you're like me and use bread as a vehicle for everything delicious. 

 

Like this recipe? Pin it, cook it, and let me know in the comments section what you think, how you've adapted it, and what you want me to cook next.

 

Enjoy, full recipe without pictures is below <

Spaghetti Squash with Lemon Butter Sauce

Prep time: 15 minutes; Cook time: 1 hour

 

Ingredients

- 1/2 yellow onion, chopped

- 1 zucchini, chopped

- 1 spaghetti squash

- 3 tbsp butter

- 1/2 tbsp salt

- 1 tsp pepper

- 1/2 tbsp olive oil (extra virgin)

- 3/4 cup water

- Juice of 1/2-1 lemon (per your desired lemony-ness)

- 1/4 cup parmesan cheese

 

Cooking Instructions

- Preheat the oven to 375 degrees 

- Cut spaghetti squash in half lengthwise (I use a long serrated knife because it gets through the tough exterior more easily)

- Scoop out seeds of spaghetti squash

- Place spaghetti squash face down on a pan

- Pour water in pan (amount of water should cover the area of the pan in a small layer)

- Place in oven for 30-45 mins (until you can easy poke a fork into the squash.
 

Meanwhile, as squash is roasting (at about 25 minutes)

 

- Add 2 tbsp butter and 1/2 tbsp olive oil to a pan over medium heat

- Add onion and zucchini, season with salt and pepper, and sauté until onions are translucent and zucchini is soft 

*If you prefer your zucchini to have a bit more crunch, cook the onions for 5 minutes first, then add zucchini and cook for another 5-8 minutes or until you reach desired texture

 - When spaghetti squash is done, remove it from the over and scrape the "noodles" out of both halves with a fork (it will be hot, use an oven mitt to stabilize the squash while you scrape)

 - Add the final tablespoon of butter to the onion/zucchini pan, along with the lemon juice, and stir

- Add spaghetti squash noodles to the mixture, and combine ingredients

- Sprinkle on some salt and pepper to taste, and plate

- Finish off with a sprinkle of parmesan cheese and serve

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