Best 5 Roasted Spaghetti Squash With Curry Shallot Butter Recipes
**Roasted Spaghetti Squash with Curry Shallot Butter: A Symphony of Autumn Flavors**
As the leaves turn golden and the air becomes crisp, it's time to embrace the warm, comforting flavors of fall. Our roasted spaghetti squash with curry shallot butter is a culinary masterpiece that captures the essence of the season. This delectable dish features tender spaghetti squash roasted to perfection, topped with a luscious curry shallot butter sauce that tantalizes your taste buds. But that's not all – we've also included two additional irresistible recipes to complement your roasted spaghetti squash: a refreshing arugula salad with tangy lemon vinaigrette and a decadent chocolate avocado mousse for a sweet ending. Get ready to embark on a culinary journey like no other, as we unveil the secrets behind these delectable creations.
ROASTED SPAGHETTI SQUASH WITH CURRY-SHALLOT BUTTER
Some people turn their noses up at the flavor of curry, but I think they just haven't had good curry. Another food besides curry that I love? Spaghetti squash. Did you know that a cup of spaghetti squash has only 42 calories? Hello, it's bikini season and I can eat mass quantities.
Provided by Katie Lee Biegel
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (205 degrees C).
- Line a baking sheet with parchment paper.
- With a sharp knife, carefully cut about four 1/2-inch (12-mm) slits in the squash to allow steam to escape while it cooks. Put the squash on the prepared baking sheet and roast for about 1 1/2 hours. Let the squash cool for about 20 minutes on the baking sheet.
- Meanwhile, in a small bowl, with a fork, mash the butter, curry powder, shallot, cilantro, lemon zest, salt, and pepper to taste until well combined.
- Cut the squash in half and use a spoon to scoop out the seeds. With a large fork, pull the squash fibers away from the outer peel (use a towel to hold the squash in place if necessary). Transfer the warm squash to a serving bowl and top it with the curry butter. Toss until the butter is melted and evenly mixed. Taste and season with more salt and pepper if necessary. Season the pine nuts with salt and add to the buttered squash. Serve warm.
ROASTED SPAGHETTI SQUASH
Roasted spaghetti squash instead of spaghetti noodles! Top with the favorite sauce of your choice.
Provided by clare
Categories Side Dish Vegetables Squash
Time 1h10m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Brush both sides of the squash with olive oil, sprinkle with salt, and place cut-side up in a baking pan. Cover tightly with aluminum foil.
- Roast in the preheated oven for 20 minutes. Uncover and continue to roast until tender, about 35 minutes more. Let cool slightly, about 5 minutes. Use a fork to scrape the squash flesh into a large bowl and toss with Parmesan cheese.
Nutrition Facts : Calories 141.8 calories, Carbohydrate 15.8 g, Cholesterol 2.2 mg, Fat 8.8 g, Protein 2.4 g, SaturatedFat 1.6 g, Sodium 367.5 mg
ROASTED SPAGHETTI SQUASH WITH CURRY-SHALLOT BUTTER RECIPE - (4.6/5)
Provided by á-177220
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. With a sharp knife, carefully cut about four 1/2-inch slits in the squash to allow steam to escape while it cooks. Put the squash on the prepared baking sheet and roast for about 1 1/2 hours. Let the squash cool for about 20 minutes on the baking sheet. 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. Cut the squash in half and use a spoon to scoop out the seeds. With a large fork, pull the squash fibers away from the outer peel (use a towel to hold the squash in place if necessary). Transfer the warm squash to a serving bowl and top with the curry butter. Toss until the butter is melted and evenly mixed. Taste and season with more salt and pepper if necessary. Serve warm with the pine nuts scattered on top.
ROASTED SPAGHETTI SQUASH WITH PARMESAN AND HERBS
Serve this versatile side dish alongside baked pork chops or chicken.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 15m
Number Of Ingredients 9
Steps:
- In a large nonstick skillet, melt butter over medium. Add shallots and garlic and cook until softened, 7 minutes. Stir in thyme and rosemary and cook until fragrant, 1 minute. Add squash and toss to combine. Cook until warmed through. Stir in parsley and Parmesan and season with salt and pepper.
Nutrition Facts : Calories 108 g, Fat 6 g, Fiber 3 g, Protein 2 g, SaturatedFat 3 g
ROASTED SPAGHETTI SQUASH
Make this delicious, healthy, and easy Roasted Spaghetti Squash recipe for a meal that will become an instant classic.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Spaghetti Squash Recipes
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees. Drizzle squash flesh with 2 tablespoons olive oil and season with salt and pepper. Place cut side down on a parchment-lined rimmed baking sheet. Roast until squash is tender when pierced with a knife, about 1 hour.
- When cool enough to handle, gently scrape squash with a fork to remove flesh in long strands and transfer to a medium bowl. Toss with remaining 1 tablespoon oil, lemon juice, and parsley. Season with salt and red-pepper flakes and serve sprinkled with cheese, if desired.
Tips:
- For the best results, choose spaghetti squash that are firm and heavy for their size.
- To easily cut the spaghetti squash in half, place it on a cutting board and use a sharp knife to cut it lengthwise from stem to blossom end.
- Scoop out the seeds and pulp from the spaghetti squash with a spoon.
- Drizzle the spaghetti squash with olive oil and season with salt and pepper before roasting.
- Roast the spaghetti squash at a high temperature (400°F) for about 45 minutes, or until it is tender and slightly browned.
- While the spaghetti squash is roasting, prepare the curry shallot butter.
- To make the curry shallot butter, melt butter in a saucepan over medium heat. Add shallots and cook until softened.
- Stir in curry powder, salt, and pepper and cook for 1 minute more.
- Once the spaghetti squash is cooked, remove it from the oven and let it cool slightly.
- Use a fork to scrape the spaghetti squash into strands.
- Toss the spaghetti squash with the curry shallot butter and serve.
Conclusion:
Roasted spaghetti squash with curry shallot butter is a delicious and versatile dish that can be served as a main course or side dish. It is a great way to enjoy spaghetti squash and a flavorful curry sauce. The recipe is easy to follow and can be made in under an hour.
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