Roasted Spaghetti Squash

With herbed browned butter and fig sauce

Mains

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Servings: 4-6

Ladle this sweet and savory sauce over squash, other roasted vegetables or crispy roasted chicken thighs.

Ingredients

1 large spaghetti squash

Oil

Salt and black pepper

⅓ cup pine nuts

8 tablespoons salted butter, divided

1 cup shallots, thinly sliced

1 cup (about 8) fresh figs, chopped

¼ cup golden raisins

3 tablespoons maple syrup

2 teaspoons fresh rosemary, finely chopped

1 tablespoon fresh thyme, finely chopped

1–2 tablespoons balsamic vinegar

1 teaspoon freshly ground black pepper

Salt as needed

Cut squash in half lengthwise and remove seeds. Brush with oil and dust with salt and pepper. Roast, cut side down, at 400 degrees for 35–40 minutes. Cool, then scrape into strands with a fork.
Toast nuts in a small, dry skillet over medium heat 2–3 minutes until lightly toasted.
Heat 2 tablespoons of the butter in a large, light-colored skillet over medium heat. Sauté shallots until lightly browned. Remove from skillet and set aside.
In the same skillet, melt remaining butter over medium heat until the butter is foamy, bubbling and smells toasty. Scrape up the brown bits as it heats.
Reduce to a simmer and stir in the drained shallots, figs, raisins, syrup and herbs. Heat 2–3 minutes.
Remove from heat and add vinegar and pepper. Taste and salt as desired. Toss in the squash. Scatter with toasted nuts and serve immediately.