Description
Cozy fall spaghetti squash tossed with herb butter, roasted Brussels sprouts and mushrooms, and a shower of Parmesan.
Ingredients
1 medium spaghetti squash (2.5–3 lb)
2 tbsp olive oil, divided
1 tsp kosher salt
1/2 tsp black pepper
8 oz Brussels sprouts, halved
6 oz cremini mushrooms, sliced
1 small red onion, thinly sliced
3 tbsp unsalted butter
2 cloves garlic, minced
1 tbsp fresh sage, chopped
1 tsp fresh thyme leaves
1/4 cup grated Parmesan, plus more to taste
1/2 lemon, for squeezing (optional)
Red pepper flakes, to taste (optional)
Instructions
1. Preheat oven to 400°F (200°C); line a sheet pan.
2. Halve squash lengthwise, scoop seeds, rub cut sides with 1 tbsp oil; season with 1/2 tsp salt and pepper.
3. Roast squash cut-side down until tender, 35–45 minutes.
4. On a second pan, toss Brussels sprouts, mushrooms, and onion with 1 tbsp oil and remaining salt; roast 20–25 minutes.
5. In a skillet, melt butter over medium; add garlic, sage, and thyme; cook 1–2 minutes until fragrant.
6. When squash is cool enough, shred flesh into strands with a fork and transfer to a bowl.
7. Toss squash with herb butter, roasted vegetables, Parmesan, and a squeeze of lemon if using.
8. Adjust salt, pepper, and red pepper flakes; serve hot.
- Prep Time: 15 minutes
- Cook Time: 45 minutes