A healthy butternut squash pasta recipe that makes you feel good, and the roasted hazelnuts make it super tasty.
Prep: 15 m
Cook: 1 h
Ready In: 1 h 15 m
- 1 Spaghetti Squash, about 3 lbs
- ½ cup Hazelnuts, chop ‘em up if they didn’t come that way already
- 2 cloves Garlic, thinly sliced (use a veggie peeler or mandolin slicer– carefully)
- 4 tbsp Unsalted Butter
- 3 cups Greens, roughly chopped– we used Arugula because it was in our fridge, but Spinach, Kale, Collards, or Chard are all the tits
- Salt and Black Pepper to taste
- ½ cup Parmesan cheese, grated
- Preheat your oven to 400°
- Slice and seed your spaghetti squash, and roast it on a foil-lined sheet for 30 minutes, until a little brown on the edges, and fork-tender.
- During the last 10 minutes your squash roasts do three things:
- pop the hazelnuts on a sheet and stick it in the oven. Give it a shake once or twice, but otherwise let them get nice and nutty. Take them out when they’re done. YMMV, so check often, but it’s usually about 6 minutes.
- Melt the butter in a large skillet over medium-low heat. Toss in the garlic. Let everything get toasty and nice-nice. Conveniently, this also takes about 6 minutes.
- Scoop the garlic out of the butter and set aside. Toss in the greens, and turn the flame up to medium. Cook them until they get nice and wilty, and most of the liquid is released. Then kill the heat.
- Once roasted (and probably cooled for a sec), scoop the flesh of your squash into the pan with the browned butter and greens. Toss to coat and cook over high heat to evaporate any liquidy business that the squash releases. Season with salt and black pepper.
- Transfer the squash to a plate (or the reserved squash skin), top with the garlic chips, hazelnuts, and parmesan.
Original recipe and image from Dinner Was Delicious.