Spaghetti Squash with Shallot Butter
Submitted by ldean
Just 3 ingredients and one hour in the oven. Tender spaghetti squash strands tossed with golden shallot butter make an easy low-carb side dish the whole family will love.
YIELD
8 servingsPREP
5 minCOOK
1 hrsREADY
1 hrsThree ingredients. That’s it. Roast a whole spaghetti squash until the flesh pulls apart into golden, noodle-like strands, then toss them with butter that’s been gently warmed with minced shallots until sweet and fragrant.
This is the kind of side dish that earns a permanent spot in your weeknight rotation. It’s naturally low-carb, diabetic-friendly, and pairs beautifully with grilled chicken, roasted salmon, or a big green salad.
The shallot butter does all the heavy lifting here, coating every strand with a rich, slightly sweet flavor that makes you forget you’re eating a vegetable.
Pro Tips
- Pick the right squash: Look for one that feels heavy for its size with a hard, matte skin. Shiny skin means it was picked too early.
- Don’t skip the flip: Turning the squash halfway through roasting ensures even cooking so you get tender strands, not a mushy mess on one side.
- Fork test: The squash is ready when it gives slightly under pressure but isn’t collapsing. Overcooked squash turns watery.
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Pierce in several places with a fork.
Place on rimmed baking sheet.
Bake for 45 minutes to 1 hour, until squash gives when pressed.
Turn over after 30 minutes. Cut squash in half; scrape out and discard seeds.
Loosen squash strands, scoop out into a warm serving bowl.
In a small non-stick skillet, sauté shallots in butter over low heat until wilted, about 4 minutes.
Pour over spaghetti strands and toss lightly.
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