But sometimes it deserves to be a side dish in its own right.
Hence this delightfully simple supper.
Browning the butter ramps the flavour up but it’s a short step from brown to burnt so be viligant.
Get it right and you have a creamy, buttery heap of noodly veg on your plate and a smile on your face.
Get it wrong and the cows themselves will curse your name for letting such a fine food stuff go to waste.
Man, I love butter.
Garlic & Brown Butter Spaghetti Squash (serves 2-3)
- 1/2 large spaghetti squash, cut lengthways
- 2 cloves garlic, minced
- 3 tbsps butter
- Scoop out the pulp and seeds from the squash. Brush the fleshy side with a tbsp of melted butter and season well. Place flesh side down on a baking tray and bake at 375 for 40-45 minutes til tender.
- Remove and fork out the noodly flesh. Set aside.
- Heat the butter in a pan over a medium heat, whisking it every so often. After about a minute it should start to get a bit frothy. Watch as it turns golden brown and, when it does, remove from the heat and stir in the garlic. Add the squash noodles to the pan, toss until coated and serve.
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