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Spaghetti Squash with Brown Butter Print Email


2 medium spaghetti squashes (about 2 1/2 pounds each), halved crosswise and seeded
Coarse salt and freshly ground black pepper
4 tablespoons unsalted butter
3 tablespoons coarsely chopped fresh flat-leaf parsley
4 tablespoons ricotta cheese

Preheat oven to 400 degrees F with rack in center. Line a baking sheet with parchment paper; set aside. With a serrated knife, remove stems so squashes will stand upright. Sprinkle squashes with salt and pepper, and place cut side down on a parchment-lined baking sheet. Bake until translucent and flesh pulls away from skin, 30 to 40 minutes. Let cool 5 minutes. Using a fork, separate flesh into strands, reserving squash shells. Transfer strands to a large bowl. In a large skillet over medium heat, melt butter. Cook until milk solids are dark golden brown, 2 to 3 minutes. Add squash, 2 tablespoons parsley, and salt and pepper to taste. Toss gently with tongs or a fork to coat. Cook until heated through, about 2 minutes. Spoon 1 tablespoon ricotta cheese into each reserved squash shell. Divide squash mixture into each squash shell. Sprinkle with remaining 1 tablespoon parsley. Serve immediately. -Martha Stewart
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