Gluten Free Brown Butter Spaghetti Squash
Here is an easy fall side dish… I love that something as healthy as spaghetti squash can be a substantial substitute for pasta. Full of vitamins A and C, beta carotene, and omega fatty acids, you won’t feel bad asking for an extra helping of this dish!
Gf Brown Butter Spaghetti Squash
*because spaghetti squash come in all different sizes, there are no real exact measurements for this recipe
- spaghetti squash (I prefer mine baked, I feel boiling can make it too watery)
- butter, 1 Tablespoon per serving
- garlic, 1/2 clove per serving, minced
- peas, cooked
- salt and pepper, to taste
- parmesan cheese, freshly grated
- Prepare squash and remove with fork to create “pasta”.
- In a saucepan, brown the butter and add garlic.
- Stir in spaghetti squash.
- Season with salt and pepper.
- Place on serving dish and top with peas and desired amount of parmesan cheese.
15 thoughts on “Gluten Free Brown Butter Spaghetti Squash”
Wow, this looks great! I love spaghetti squash but NEVER baked it before. Always boiled. I thought the same, a bit watery, but great substitute for pasta. Thanks!
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I made this the other night and it was so delicious! I baked mine for one hour and it was perfect! My husband said to me he didn’t think he would have liked it but ended up loving it. Great and soooo simple!
This looks great and since Pasta is off our list for a while, I’m going to give it a try!
This was so delicious, and simple to make! I had leftovers, so the next night, I added in few other vegetables – mushrooms, red bell pepper and broccolini. Sooo yummy!
Sounds good Sarah! It’s a great starter recipe, easy to build on and add other veggies.
Thanks for the great post. Page Bookmarked
I thought about not posting my results when I made the Brown Butter Spaghetti Squash recipe above. Well, in the small chance that someone out there may be as naive as me about fixing squash, I thought I may save someone some heartache or tears or perhaps a HUGE mess in the kitchen.
Ok, here goes…. see I have never “Prepared” a squash before soooo when your recipe said prepare the squash, I pulled an Amelia Badelia…….I assumed I was supposed to cut it open, scoop out the seeds and then scrape it with a fork, as I thought the directions said for me to do. After a few minutes of feverish scraping at the hardened insides, all I was left with was tiny flying pieces of it all over my kitchen, and I mean all over the kitchen. I was so upset I kept repeating, “How am I supposed to fork this thing, it looks nothing like spaghetti!!” My 18 year old son, who is a songer-songwriter, started humming, “OOOHHH…don’t let the squash get the best of you” to a beautiful melodic tune. It was only when I spoke to my twin sister over the phone about my ordeal did I find out what I was really supposed to do was to bake the squash first in the over, then scrape it out like spaghetti. Let’s just say I provided her humor for the day and I learned a really good lesson about how to truly prepare squash. I did cook it over the stove and it took forever to become soft but we ate it and no one said a word. Who knew?
Oh no! I am updating the instructions as we speak, I do not want anyone else to go thru what you did! I am glad that you were able to figure it out, but I will definitely change the wording for sure :) Thanks for your comments, I love stories and any feedback to better my recipes and website.
Actually, I was hoping you would laugh with me because from this side of things, I had a good laugh, too. I LOVE the heart and soul you put into your recipes and I so enjoy trying them. My goal is to try them all! Thank you so much to helping our family live gluten free so nicely.
Nice one, thanks for the post.
Really love your post. Hope this blogpost will help other people.
This recipe is such an amazing welcome from the typical “starches” like potatoes and rice! It’s not heavy at all,the texture is wonderful and the butter and light seasoning really brings out the natural flavor in the squash. I had no trouble with the directions at all and found some videos online at Food Network’s website about different ways to prepare it and am so glad I did. I have found a new favorite vegetable! The lightly sweet and fresh flavor just screams for so many variations. I’m looking forward to delving into this whole new world of spaghetti squash, which I never would have considered if I didn’t see it here and have much deserved faith in your recipes, Michelle. Never stop hon, you make it easy for ppl like me to make the change to a healthier way of eating!
I also have Crohn’s and I have 4 daughters with gluten issues so your dedication and hard work has been a godsend for us, thank you so much. I would love to try this spaghetti squash recipe but I live in Ireland and can’t seem to find spaghetti squash anywhere. I was wondering if you have ever tried it with butternut squash and if so how did it turn out? Congratulations on your newest little girl she is adorable.