Thursday, February 18, 2010
Spaghetti Squash with Brown Butter and Parmesan
Another recipe from an old cookbook that I thought looked good. There are several ways to cook the squash but I thought boiling it whole looked interesting. It took about 45 minutes and the seeds came out much easier than when the squash is raw. One edge of my first half was not quite cooked so finished it up in the microwave. Could cook the entire squash that way. If serving it in the shell it would look much prettier than the picture I took if you used the strands from both sides of the squash. I only used one half as I want to make something else with the other half and besides, it is enough for two people.
1 spaghetti squash
1/4 C butter
pinch of freshly ground nutmeg
1/3 C grated Parmesan cheese
salt and freshly ground pepper to taste
Place the whole squash in a large pot and add water to cover. Bring to a boil, then reduce heat and simmer uncovered until it can be easily pierced with a knife, about 45 minutes.
When squash is done, drain and cool enough to handle. Cut the squash in half lengthwise and use a fork to scrape out the seeds and discard. Place the squash halves, cut sides up on a serving platter and using the fork, scrape the flesh free of the skin, separating into strands. Mound in the shells.
In a saucepan over medium-high heat, melt the butter and cook it until it turns brown and just begins to smoke, about 3-4 minutes. Remove from heat and add nutmeg. Drizzle the butter evenly over the squash and sprinkle with the Parmesan cheese and season to taste with salt and pepper.
I scraped the squash out into a bowl, added the butter and cheese and salt and pepper to taste and then put it back into the shell. Thought it would distribute the butter and seasonings better. Then topped with a sprinkle of Parmesan cheese.