Roasted Spaghetti Squash with Curry-Shallot Butter

Name: Roasted Spaghetti Squash with Curry-Shallot Butter
Yield: Serves 4-6
Ingredients: 4 tablespoons (½ stick/55 g) unsalted butter, at room temperature; 2 teaspoons mild curry powder; 1 spaghetti squash, about 2½ pounds (1.2 kg); Finely grated zest of ½ lemon; ½ teaspoon salt, plus more if needed; 2 teaspoons minced shallot; 1 teaspoon minced fresh cilantro; ⅓ cup (40 g) toasted pine nuts; Freshly ground black pepper

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Endless Summer Cookbook

By Katie Lee

Published 2015

About

Some people turn their noses up at the flavor of curry, but I think they just haven’t had good curry. Another food besides curry that I love? Spaghetti squash. Did you know that a cup of spaghetti squash has only 42 calories? Hello, it’s bikini season and I can eat mass quantities.

Ingredients

1 spaghetti squash, about 2½ pounds (1.2 kg)
4 tablespoons

Starter
Side dish
Summer
Gluten-free
Vegetarian

Method

Preheat the oven to 400°F 205°C). Line a baking sheet with parchment paper.

With a sharp knife, carefully cut about four ½-inch (12-mm) slits in the squash to allow steam to escape while it cooks. Put the squash on the prepared baking sheet and roast for about 1½ hours. Let the