Spaghetti Squash w/ Basil Brown Butter, Fontinella Cheese, and Toasted Pecans!

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When was the last time you had spaghetti squash? For me, it’s been ages! I actually forgot how good it was. I actually got reminded of spaghetti squash while flipping through a magazine a few weeks ago. The recipe used brown butter sage, but seeing that I’m a basil kind of girl, I thought I’d change it up!

You could use toasted walnuts, pine nuts, hazelnuts, whatever you like. Same with the cheese, romano, parmesan, provolone, I happen to have fontinella on hand which tastes like provolone so I used that, which was excellent, nice and sharp!

I had this for lunch today all by myself, and I can honestly say, I enjoyed every bite!
Here’s what you do, it’s so easy!

1. Take a spaghetti squash, cut it lengthwise, scoop out the seeds, lightly oil it, and add salt and pepper. Place cut side down on a baking sheet in a 350F oven, for about 30 minutes or until knife goes through.
2. Toast your nuts in a saute pan, remove.
3. Melt your butter, toss in the basil, and cook till it browns.
4. When squash is done, take a fork and fluff up all the strands.
5. Pour your butter sauce all over, sprinkle with the nuts, and garnish with your favorite cheese.

It was so good I think I’ll have the other half tomorrow!

Buon Appetito!!

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  1. This is something new to me. I’m making this tomorrow. I think I’ll try to shoot it, but I don’t think it will be as pretty as your picture!

  2. It really is good and so healhty.Thanks for reminding me of that.

  3. This sounds yum, but I seldom find it here. I like the size of it perfect for one!

  4. What an adaptable recipe, I have never tried spag squash so will put it on my shopping list as yours looks delicious Marie, hugs, Kathy.

  5. Ok, second spaghetti squash post in a row! I’m going to the store to get one this afternoon! 😉

    I had my first spag squash that I liked last week and am planning to have it again this week…I was going tto do a tomato sauce, but now I’m thinking I may have to plan next week’s spag squash dinner like this! Looks delicious!!

  6. Spaghetti squash is so amazing, and I really like what you’ve done here with it! I really like how you browned the butter, and the addition of nuts sounds and looks terrific! YUM!

  7. I too have completely forgotten about spaghetti squash, thanks for the reminder… and this looks so good and loving the flavors 😉

  8. What a perfect and easy lunch (or even dinner!) I always forget about spaghetti squash. It’s a great one for trying to eat lighter so I’m going to have to pick up some soon!

  9. WOW, look fantastic Marie! Gloria

  10. We might be channeling each other because I just made spaghetti squash this week too! I combined mine with a little pesto and parmesan cheese. So tasty. Your version looks fantastic!

  11. This sounds yummy….Barb

  12. And this dish is low carb! Even better!

  13. Spaghetti Squash usually freaks me out, but that looks like a delicious combination! I am book marking this one to try.

  14. Spaghetti Squash one of my favs.

  15. I have been wanting to try doing more with spaghetti squash and this looks like a tasty way to do it!

  16. Me too Marie – it has been eons since I made this kind of squash. Thanks for the reminder, I am going to put it on my shopping list!
    A nice wintery dish you made there.

  17. I could easily say that I would eat that all by myself too… looks fantastic!!!

  18. I’m embarrassed to say I’ve never had spaghetti squash. It’s available here under a local name, and I can’t figure out what that is. *Hangs head in shame*
    Your ‘pasta’ looks so good, I’m going to have to make more of an effort.

  19. Hey! what a good alternative to the unhealthy pasta! I like this recipe of yours since I’m very health conscious but don’t want to sacrifice my favorite foods like spaghetti. I’ll definitely try this recipe 😉 BTW, I changed my blog address to Feel free to visist ir anytime 😉 Thank you and keep posting 😉

  20. It’s been ages for me too. Thanks for the reminder.

  21. Mama Mia! Are you shipping dishes yet? 🙂

  22. I grew up on spaghetti squash since it was the only squash my parents enjoyed. I am more diverse but I do love spaghetti squash any old time!!

  23. I haven’t had spaghetti squash in quite some time either. Love what you did with it!

  24. I always forget about it too! Thanks for the reminder 🙂
    Love your photo 😉

  25. Spaghetti squash is one of my favs! I don’t think I hav made it yet this season. Hmmm. Basil brown butter and fontinella ? heaven!

  26. I’m a basil kind of girl to, so I am making it your way! I haven’t had spaghetti squash in forever, but now I am suddenly really in the mood for it!

  27. Marie, this looks so satisfyingly good. I know you mentioned having it for lunch, but it;s breakfast time here and now I am craving this spaghetti squash dish!
    I don’t have squash on hand but I should. It’s produce that keeps well! 🙂

  28. You know after this post and that incredible photo there are going to be a lot more people eating spaghetti squash, myself included! LOL

  29. You’re right. It’s been ages since I made that too, but after seeing your photo, I’ll have to correct that.

  30. I haven’t had spaghetti squash in years! Thanks for the reminder!

  31. Can you believe that I only tried once of this beautiful squash? I should really try it again. I don’t even remember how was the taste like.

  32. yum…never tried it so again bookmarking.. ;p

  33. Hi Marie
    I’ve made spaghetti sqash in the past and it is surprisngly good and satisfying. I really believe the use of cheese on it is what makes it taste so good, and I love your use of fontinella cheese along with the toasted pecans as a topping. It’s a wonderful vegetarian entree!

  34. I have never had spaghetti squash either but this looks and sounds so good I will have to try it…Thanks for the recipe.

  35. I have bever had spaghetti squash, mainly because I didn’t know how to cook it. Your recipe looks so easy and tasty, I think I will have to try it.

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