Spaghetti Squash with Brown Butter & Parmesan

By cook_kjacook_kja

Ingredients

• 1 spaghetti squash (2 1/2 - 3 Lbs)
• 4 Tbsp (1/2 stick) unsalted butter
• Pinch of freshly grated nutmeg
• 1/3 C grated Parmesan-Reggiano cheese
• Salt and freshly ground black pepper, to taste

Details

Servings 6

Preparation

Step 1

Place the whole squash in a large pot and add water to cover. Bring to a boil over high heat, reduce the heat to medium-low and simmer, uncovered until squash can easily be pierced with a knife, about 45 minutes

Meanwhile, in a saucepan over medium-high heat, melt the butter and cook until it turns brown and just begins to smoke, 3-4 minutes. Remove immediately from the heat and stir in the nutmeg.

When squash is done, drain and set aside until cool enough to handle. Cut the squash in half lengthwise and, using a fork, scrape out the seeds and discard. Place the squash halves, cut sides up, on a serving platter. Using the fork, scrape the flesh free of the skin, carefully separating it into the spaghetti-like strands that it naturally forms. Leave the strands mounded in the squash halves. If the butter has cooled, place over medium heat until hot. Drizzle the butter evenly over the squash, sprinkle with cheese and season with salt and pepper, and serve immediately.