I remember the first time I had noodles with butter, salt, and pepper. It was sometime during my later elementary school years (maybe even early middle school) and I was at a friend's house. Her dad was home and he made it for us as a snack. That first bite was a revelation for me! Something about the combination of the butter with the pepper tasted like the most comforting thing to ever pass my lips. Sometimes, the simplest things give us the most pleasure. Now, if I'm having a rough patch or if I just need to feel like that awkward, naive kid at the end of a regular old school day.
This is my grown up version of that classic, comforting dish.
As much as I would love to eat egg noodles every day, it just isn't something my already soft, squishy midsection can handle. Sooooooo, spaghetti squash it is! And to be completely honest, I'm not complaining one. little. bit. Spaghetti squash lends itself well to all kinds of dishes that are typically made with pasta, but this has to be my favorite. It's simple, fast, delicious, and perfect for those slightly chilly fall days that require comfort food.
If you're feeling fancy, you can add a touch of garlic to the butter, or a bit a protein. Italian sausage is lovely, but a simple poached or fried egg will also do just fine.
Simple Buttered Spaghetti Squash with Parmesan & Parsley
makes 4 servings
- 1 spaghetti squash
- olive oil
- salt
- 4 T unsalted butter
- 1/3 cup flat leaf parsley, chopped
- salt & black pepper
- grated parmesan cheese
- Preheat the oven to 375 degrees Fahrenheit.
- Cut the ends off the squash and then cut it in half lengthwise. Scoop out and discard the seeds and pulp.
- Brush the cut sides of the squash with olive oil and sprinkle lightly with salt. Place the squash halves cut side down on a parchment lined baking sheet. Roast 45 minutes or until tender.
- When the squash is cooked and has cooled off enough to handle, use a fork to scrape the squash out of the skin. It will magically become noodle-y!
- Melt the butter in a large skillet over medium-high heat. Add the squash and season with salt a pepper. Toss the squash around in the butter to coat.
- Remove from the heat and toss with the parsley. Transfer to serving bowls and top with parmesan cheese. Serve and enjoy!