Roasted Spaghetti Squash with Basil Butter

By dette

If you've never tried spaghetti squash, give it a go. It is easy to prepare; just roast it, scrape the flesh from the skin, and season it. You can even substitute this for real pasta-the delicious pesto-flavored butter melting into it is just the ticket.

Spaghetti squash is rather mild in flavor, so you could add a small clove of minced garlic to the compound butter. The squash would be even tastier with some buttered toasted bread crumbs sprinkled over the top.

Ingredients

• 1 large spaghetti squash (about 4 lbs)
• kosher slat and freshly cracked black pepper, to taste
• 1/4 c. pine nuts, toasted
• 8 large basil leaves, sliced
• 4 tbsp unsalted butyter, at room temperature
• 14 c. grated Pecorino Ramano cheese plus more for
• serving.

Details

Servings 4
Cooking time 60mins

Preparation

Step 1

Preheat the oven to 375 degrees.

Halve the squash through the stem and remove the seeds. Season with salt and pepper and roast cut side up on baking sheet until completely soft, about 1 hour. Let cool slightly and, with a fork, shred the squash flesh from the shell and transfer to a serving dish.

Meanwhile, in a food processor, pulse the pine nuts and basil to a paste. Add the butter and cheese and pulse to combine; season with salt and pepper.

Serve the squash warm with soft butter on the side to dollop on each serving.