Brown butter garlic parmesan spaghetti squash is an easy, low-carb side dish tossed with nutty brown butter, sage, garlic, and parmesan. It goes great with roasted or grilled meats. You’ll be amazed that something so healthy and low in carbohydrates can be so flavorful and satisfying.
It’s the time of year when squash starts hitting the grocery stores. I get excited when new seasonal produce hits the shelf. I’m kind of a geek that way and spaghetti squash is one of my favorites. This dish is savory and very garlicky. There is garlic powder sprinkled over the squash before baking and even more garlic in the sauce. You can never have too much garlic.
And let’s talk about the brown butter and sage. They go together like peanut butter and chocolate. The brown butter enhances the flavor of the squash and makes the dish feel rich and decadent. Shallots, sage, chicken broth, wine, and Parmesan cheese make up a sauce for the squash that is delicious and easy!
What Is Spaghetti Squash?
Spaghetti squash is a small, oval-shaped vegetable that ranges in size from one pound to 5 pounds. It has an orange or yellow rind and a pale yellow or gold inner flesh that when cooked, can be shredded into strands that resemble angel hair pasta.
The flavor of spaghetti squash is very mild and slightly nutty with an al dente texture. Its mild taste lends itself well as a base for sauces.
Finally, spaghetti squash is low in calories, yet nutritionally dense. It’s high in fiber, beta carotene, Vitamin C, B-vitamins, and potassium. All this for only 40 calories per cup.
Browned butter is regular butter, either salted or unsalted (sweet) butter that has been cooked slowly until the ghee (liquid) turns golden brown and the milk solids on the bottom begin to toast.
It adds a toasty, nutty flavor to both sweet or savory dishes. You can use brown butter in any recipe that calls for melted butter. For baking, brown the butter and allow it to solidify before using it to bake.
- Spaghetti squash – about 2-3 pounds
- Olive oil
- Garlic powder
- Salt and pepper
- Fresh garlic
- Chicken broth
- Dry white wine – I used a chardonnay
- Parmesan cheese – grate your own Parmesan for the best flavor
How Do I Make This Recipe?
This dish is made in three steps.
- First, cut the squash in half, season it with olive oil, garlic powder, salt, and pepper. Slide it into the oven and roast until tender. Use a fork to shred the squash so that it resembles spaghetti.
- Next, make the brown butter while the squash bakes.
- Finally, when the butter is browned and toasty, saute the shallots, garlic, and sage. Pour in the chicken broth and wine and simmer till reduced. Then add the squash to the pan and toss in the sauce with Parmesan cheese.
- When buying a spaghetti squash, choose one that is brightly colored and firm, without any bruises or soft spots. Store it in a dry, cool place for several weeks. Once you cut it, wrap the squash in plastic wrap and refrigerate for up to one week.
- If the squash is too hard to cut in half, you can roast it whole for about an hour until tender.
- When you’re short on time, you can cut the squash in half, poke holes in the skin. Place the squash side cut down into a 9×13-inch pan and pour one cup of water into the dish. Microwave on high for 12 to 15 minutes until tender.
- To make ahead, the squash can be roasted and shredded, and stored in an airtight container in the refrigerator. When ready, microwave the squash on medium heat for 1-2 minutes until just warm. Toss in the hot sauce and finish warming in the skillet with the sauce.
Looking for more healthy side dish recipes? Here are a few to try:
- Sichuan Dry-fried Green Beans
- Garlic Butter Mushrooms
- Vinegar-based Coleslaw
- Spicy Garlic Bok Choy
- Spicy Italian-style Broccoli Rabe
- Garlic Parmesan Stuffed Artichokes
- Rosemary Garlic Grilled Vegetables
- Sweet And Tangy Green Bean Bundles
- Ratatouille Casserole
- Easy Sauteed Garlic Broccolini
- Marmalade Rum Glazed Carrots
- Sauteed Haricots Verts
- Maple Miso Glazed Brussels Sprouts
- Easy Sugar Snap Peas
- Lemon Parmesan Roasted Asparagus
- Sweet And Sour Braised Red Cabbage
Brown Butter Garlic Parmesan Spaghetti Squash is an easy and healthy low-carb side dish that goes great with any kind of grilled or roasted meat.
1 large (3 pounds) spaghetti squash
2 tablespoons olive oil
½ teaspoon garlic powder
Kosher salt and freshly ground black pepper to taste
1 stick + 2 tablespoons (10 tablespoons) butter, cut into pieces
4 cloves garlic, finely minced
1 small shallot, finely minced
2 sprigs fresh sage, minced
¼ cup chicken broth
¼ cup dry white wine
⅔ cup freshly grated Parmesan cheese
2 tablespoons chopped fresh sage leaves
Using a very sharp knife, cut the squash in half lengthwise and scrape out the seeds.
Drizzle the cut side of each squash half with olive oil and sprinkle with the garlic powder, salt, and pepper.
Place the squash, cut-side down, onto the prepared baking sheet.
Bake in the preheated oven for 45 minutes or until tender and a fork can easily pierce the skin.
Remove from the oven and allow to cool enough to handle it.
Use a fork to scrape the strands of squash and separate them from the shell. Allow the squash to rest while you prepare the rest of the dish.
In a large skillet over medium heat, melt the butter, stirring constantly.
Keep stirring and cooking the butter as it begins to foam and sizzle around the edges. The butter will begin to turn golden in color and some of the foam will subside. You will notice that the milk solids at the bottom of the pan will turn a toasty brown. Keep stirring the butter continuously.
When the butter is golden brown and starts to smell nutty, remove the pan from the heat.
Tilt the pan to one side and remove 2 tablespoons of the browned butter to a small dish and reserve for later use.
Return the pan to the heat and add the garlic, shallots, and minced sage.
Cook, stirring frequently until the onions begin to turn translucent – about 1 minute.
Stir in the broth and wine and bring the mixture to a full rolling boil.
Reduce the heat and simmer until the mixture is reduced and slightly thickened – about 2 minutes.
Add the spaghetti squash strands to the pan and toss gently to combine and warm the spaghetti squash – about 2 minutes.
Sprinkle the parmesan cheese over the squash and toss to combine.
Spoon the squash onto a serving platter.
Drizzle the reserved brown butter over the top and garnish with more parmesan cheese and sage leaves.
- Category: Side Dish
- Method: Roast and saute
- Cuisine: American
Keywords: brown butter garlic parmesan spaghetti squash, low carb, side dish, low carb side dish, spaghetti squash, brown butter, roasted vegetables