Spaghetti Squash with Brown Butter
|2||medium Spaghetti Squash, cut in half crosswise and seeded||2|
|coarse salt and freshly ground pepper|
|4 tbsp||unsalted butter||60 mL|
|3 tbsp||fresh flat-leaf parsley, coarsely chopped||45 mL|
|4 tbsp||Ricotta cheese||60 mL|
Preheat oven to 400° F (200° C) with rack in centre of oven. Line a baking sheet with parchment paper; set aside. With a serrated knife, remove stems so squash will stand upright. Sprinkle squash with salt and pepper, and place, cut-sides down, on the parchment-lined baking sheet. Bake until translucent and flesh pulls away from skin, 30 – 40 minutes. Let cool 5 minutes. Using a fork, separate flesh into strands, reserving squash shells. Transfer strands to a bowl. In a large skillet over medium heat, melt butter. Cook until milk solids are dark golden brown, 2-3 minutes. Add squash, 2 tbsp parsley, and salt and pepper to taste. Toss gently with tongs or a fork to coat. Cook until heated through, about 2 minutes. Spoon 1 tbsp ricotta cheese into each reserved squash shell. Divide squash mixture into each squash shell. Sprinkle with remaining parsley. Serve immediately.