Spaghetti Squash With Shallot Butter

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Servings: 4 Difficulty: Intermediate
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Roasted spaghetti squash tossed in a rich, savory shallot butter sauce
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This dish transforms humble spaghetti squash into an elegant side or light main. The squash is roasted until tender, then scraped into delicate, noodle-like strands. These strands are tossed in a luxurious pan sauce made from melted butter, finely minced shallots, and a touch of garlic. The result is a harmonious blend of sweet squash and savory, aromatic butter. It’s a perfect low-carb alternative to pasta, offering a satisfying texture without the heaviness. Ideal for weeknight dinners or as a sophisticated addition to a holiday table, this recipe highlights simple ingredients prepared with care.

Spaghetti Squash With Shallot Butter recipe image
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Spaghetti Squash With Shallot Butter

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 32.8

Description

This dish transforms humble spaghetti squash into an elegant side or light main. The squash is roasted until tender, then scraped into delicate, noodle-like strands. These strands are tossed in a luxurious pan sauce made from melted butter, finely minced shallots, and a touch of garlic. The result is a harmonious blend of sweet squash and savory, aromatic butter. It&# 226;ÂÂs a perfect low-carb alternative to pasta, offering a satisfying texture without the heaviness. Ideal for weeknight dinners or as a sophisticated addition to a holiday table, this recipe highlights simple ingredients prepared with care.

Ingredients

Directions

  1. Preheat oven to 400ðF (200ðC).
  2. Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds and stringy pulp.
  3. Place the squash halves cut-side down on a baking sheet lined with parchment paper.
  4. Roast for 40-50 minutes, or until the flesh is tender when pierced with a fork.
  5. Remove from oven and let cool slightly. Use a fork to scrape the flesh into spaghetti-like strands.
  6. While squash roasts, melt butter in a skillet over medium heat.
  7. Add minced shallots and cook until softened and translucent, about 5 minutes.
  8. Add minced garlic and cook for another minute until fragrant.
  9. Toss the spaghetti squash strands into the skillet with the shallot butter.
  10. Season with salt, pepper, and a pinch of nutmeg if desired. Toss to coat evenly.
  11. Serve immediately while warm.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 32.8kcal
% Daily Value *
Total Fat 0.3g1%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 0.2mg1%
Total Carbohydrate 6.2g3%
Dietary Fiber 0.5g2%
Sugars 0.1g
Protein 1.2g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a vegan version, substitute butter with olive oil or vegan butter.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave.

To save time, you can microwave the squash halves for 10-15 minutes before roasting to soften the skin for easier cutting.

Add fresh parsley or basil at the end for a burst of color and freshness.

Keywords: spaghetti squash, shallot butter, roasted squash, low carb, vegetarian, side dish, fall recipe, healthy dinner, gluten free, comfort food, savory, butternut alternative, easy dinner, winter squash, pan sauce, garlic butter, plant based, simple cooking, family meal
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