Roasted Spaghetti Squash With Curry-Shallot Butter
Serves: 6
Mckayla Luettgen
1 January 1970
Based on User reviews:
45
Spice
48
Sweetness
46
Sourness
37
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
Directions:
1
Preheat the oven to 400 degrees F
2
Line a baking sheet with parchment paper
3
With a sharp knife, carefully cut about four 1/2-inch slits in the squash to allow steam to escape while it cooks
4
Put the squash on the prepared baking sheet and roast for about 1 1/2 hours
5
Let the squash cool for about 20 minutes on the baking sheet
6
Meanwhile, in a small bowl, with a fork, mash the butter, curry powder, shallots, cilantro, salt, lemon zest and pepper to taste until well combined
7
Cut the squash in half and use a spoon to scoop out the seeds
8
With a large fork, pull the squash fibers away from the outer peel (use a towel to hold the squash in place if necessary)
9
Transfer the warm squash to a serving bowl and top with the curry butter
10
Toss until the butter is melted and evenly mixed
11
Taste and season with more salt and pepper if necessary
12
Serve warm with the pine nuts scattered on top