Orange and Pistachio Spaghetti Squash
Orange and Pistachio Spaghetti Squash
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Ingredients
| 1 | large spaghetti squash | |
| 2 | tablespoons CO-OP GOLD PURE Olive Oil | |
| 2 | teaspoons salt | |
| ¼ | cup butter, browned | |
| 1 | tablespoon orange zest | |
| 3 | tablespoons fresh parsley, chopped | |
| 3 | tablespoons pistachio nuts, chopped |
Directions
Preheat oven to 425°F.
Cut squash in half lengthwise and using a spoon scrape out seeds and membrane. Drizzle squash flesh with olive oil and season with salt. Place cut side down on a parchment lined baking sheet.
Roast until squash is tender when pierced with a knife, about 1 hour.
Let squash cool. Using a fork, scrape the flesh to create long strands.
To make brown butter, melt butter over medium heat. Swirl the pan occasionally to melt evenly. As the butter melts, it will begin to foam and will create a nutty aroma. Remove from heat and cool slightly.
On stovetop, place squash flesh in a wide base pan on medium heat. Mix in browned butter and orange zest. Heat through.
Place in a serving bowl, sprinkle with parsley and pistachio nuts and serve.
Serves 8