Roasted Spaghetti Squash with Brown Butter Drizzle
- 1 (2-lb) spaghetti squash, halved and seeded
- 3 T extra-virgin olive oil, divided
- Sea salt to taste
- Fresh ground black pepper to taste
- 8 T salted butter
- 1 T fresh lemon juice
Drizzle squash flesh with olive oil and season with salt and pepper. Place in the round roasting pan cut-side down. Add ½c water. Roast at 350°F 50/50 for 20 minutes. Squash should be roast-tender when pierced with a knife.
When cool to handle, gently scrape squash with fork to remove flesh in long strands. Transfer to a medium bowl.
In a small skillet, add butter and set over medium heat. Let butter melt and cook, stirring often until its nutty and browned, 4 to 6 minutes.
- Pour over squash and add fresh lemon juice. Lightly toss and serve.