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Spaghetti Squash with Lemon, Cream and Herbs

Spaghetti Squash with Lemon, Cream and Herbs

“Just call it [darn] good squash, forget the spaghetti!” writes a reader about this creamy, lemony spaghetti squash.

By Courtney HillDecember 16, 2021

  • Makes
    4 servings
  • Cook Time
    1¼ hours
  • Active time plus cooling
    25 minutes active
  • Rating

Spaghetti squash is a mildly flavored variety with flesh that, as the name suggests, can be raked apart into long, spaghetti-like strands after cooking. In a recipe from “Root to Leaf,” Atlanta chef Steven Satterfield tosses roasted spaghetti squash with a light, creamy herb sauce. Not only did we riff on his combination of ingredients, we learned that halving the squash crosswise instead of lengthwise will yield the longest, most spaghetti-like strands because the fibers grow in a spiral around the seedy core of the squash. We think pumpkin seeds and sage leaves toasted in butter are perfect flavor and textural accents for this autumnal dish. If you wish to add a little heat to balance the richness of the dish, sprinkle red pepper flakes on as a garnish along with the parsley and sage-pumpkin seed mixture.

Tip

Don’t halve the squash lengthwise, as directed in most recipes. You’ll get the longest spaghetti-like strands if the squash is cut crosswise. Also, be sure to take the skillet off the heat while you remove some of the pumpkin seeds and sage so there’s little risk of scorching.

Ingredients
  • 2 ½

    pound spaghetti squash, halved crosswise and seeded

  • 4

    tablespoons salted butter, cut into 1-tablespoon pieces, 1 tablespoon softened, divided

  • Kosher salt and ground black pepper

  • 6

    thyme sprigs OR 2 rosemary sprigs

  • ¼

    cup lightly packed fresh sage

  • 2

    tablespoons pumpkin seeds

  • 1

    medium garlic clove, minced

  • 1

    cup heavy cream

  • ⅛

    teaspoon freshly grated nutmeg

  • ½

    cup lightly packed fresh flat-leaf parsley, chopped

  • 1

    teaspoon grated lemon zest, plus 2 tablespoons lemon juice

  • Finely grated Parmesan cheese, to serve

Step 1

Heat the oven to 400°F with a rack in the lower-middle position. Rub the cut sides and cavity of the squash halves with the 1 tablespoon softened butter, then season with salt and pepper.

Place the squash halves cut sides down in a 9-by-13-inch baking dish. Add ¾ cup water and the thyme sprigs, then bake until the squash yields when pressed firmly and the flesh easily pulls away from the skin, 35 to 45 minutes.

Remove from the oven and set aside until the squash is cool enough to handle.

Step 2

Using a fork, scrape the flesh of each squash half, working around the circumference to loosen the flesh into spaghetti-like strands. Return the flesh to the baking dish and toss with any remaining liquid. Discard the skins and thyme sprigs.

Step 3

In a 12-inch skillet over medium, melt the remaining 3 tablespoons butter. Add the sage and pumpkin seeds; cook, stirring occasionally, until the butter, seeds and sage are fragrant and lightly browned, 1 to 2 minutes.

Remove the pan from the heat and, using a slotted spoon, transfer about half the sage and seeds to a paper towel-lined plate.

Step 4

To the remaining sage and seeds in the skillet, add the garlic, cream, nutmeg and ¼ teaspoon each salt and pepper. Bring to a boil over medium-high, stirring, then add the squash.

Cook, gently stirring and tossing, until the cream thickens and clings to the squash strands, 2 to 4 minutes.

Step 5

Off heat, stir in half of the parsley, the lemon zest and juice, then taste and season with salt and pepper.

Transfer to a serving dish and sprinkle with the remaining parsley and the reserved sage and pumpkin seeds. Serve with Parmesan cheese.

Step 6

Finely grated Parmesan cheese OR red pepper flakes OR both

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