Roasted Spaghetti Squash with Curry-Shallot Butter
- 1 spaghetti squash (about 2 1/2 pounds)
- 4 tablespoons (1/2 stick) unsalted butter, at room temperature
- 2 teaspoons mild curry powder
- 2 teaspoons minced shallots
- 1 teaspoon minced fresh cilantro
- 1/2 teaspoon kosher salt, plus more if needed
- Finely grated zest of 1/2 lemon
- Freshly ground black pepper
- 1/3 cup toasted pine nuts (about 1 1/2 ounces)
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
With a sharp knife, carefully cut about four 1/2-inch slits in the squash to allow steam to escape while it cooks. Put the squash on the prepared baking sheet and roast for about 1 1/2 hours. Let the squash cool for about 20 minutes on the baking sheet.
Meanwhile, in a small bowl, with a fork, mash the butter, curry powder, shallots, cilantro, salt, lemon zest and pepper to taste until well combined.
Cut the squash in half and use a spoon to scoop out the seeds. With a large fork, pull the squash fibers away from the outer peel (use a towel to hold the squash in place if necessary). Transfer the warm squash to a serving bowl and top with the curry butter. Toss until the butter is melted and evenly mixed. Taste and season with more salt and pepper if necessary. Serve warm with the pine nuts scattered on top.
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