browned butter spaghetti squash

Yum. This was fantastic and with low carbs, who can complain. The only semi-unhealthy thing in this dish is the butter. The rest is just veggies.

It looks long and difficult, but really the hardest thing is cutting the squash. Then besides dicing up a few vegetables and sautéing them, the oven does all the work. There's nothing better than curling up with a good book, knowing dinner will be done soon without me having to slave away. I plan to try this recipe again, but placing it in the oven so that it forms a crust--maybe even adding some parmesan cheese.

{ingredients}

• 1/2 stick butter
• 3 Tbsp olive oil
• 1/2 orange bell pepper (or red or green or yellow)
• 1/2 red onion
• 2 cloves of garlic
• 2 Roma tomatoes
• salt and pepper
• 1 5 lb. spaghetti squash

Cut the spaghetti squash in half (carefully. it may help to cut off a small section on one side so that it sits flat). Chop off the ends. Remove the seeds. Cover in olive oil. Add salt and pepper.

Place on a foil-covered cookie sheet, cut side down. Roast in 400 degree F oven for 45 minutes. Remove from the oven. Flip over over the squash, cover with foil (to stop it from burning). Cook for another 15 minutes or until very tender.

While that's cooking, dice the vegetables into small pieces. I removed the insides from the tomato because I didn't want the sauce to be to liquidy (I know that isn't a word). Mince the garlic.

When the squash has about five minutes left, place the butter in a large sauté pan over medium heat and let it brown. Wait until it begins to smell nutty and little flecks of brown appear. Toss in the onions and bell pepper. Let it soften slightly. Add the garlic and let it cook until fragrant (30-45 seconds). Add the tomato and let the vegetables soften and cook into the butter over low heat while you prepare the squash.

Remove the squash and using a fork, scrape out the "spaghetti" strands into a large bowl. Once all the squash is removed, add all the strands to the large sauté pan. Stir. Let the flavors blend together. Plate and serve. It really is amazingly delightful and almost guilt free (you know, without the butter).