Recipe courtesy of Katie Lee
Show: The Kitchen
Save Recipe Print
Roasted Spaghetti Squash with Curry-Shallot Butter
Total:
2 hr
(includes cooling time)
Active:
10 min
Yield:
4 servings
Level:
Easy
Total:
2 hr
(includes cooling time)
Active:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

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.

My Private Notes

Add a Note
More from:

The Kitchen

Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Spaghetti Squash Alfredo with Pancetta and Peas

Recipe courtesy of Food Network Kitchen

Pork Chops with Mushroom Cream and Hazelnuts, Roasted Blooming Onion with Ranch Dip, Roasted Spaghetti Squash

Recipe courtesy of Robin Miller

Spaghetti Squash with Peanut Sauce

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories