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Greek Browned Butter Spaghetti Squash

Need a quick weekday meal? My family loved this recipe but using spaghetti. I made it for my kids when I was in a pinch for time but added pre-cooked carrots and broccoli. Today, for a more healthy version I have substituted spaghetti squash. Wow, is it tasty!

Course Main Course
Cuisine California Greek
Servings 6
Author Mary Papoulias-Platis


  • 1 spaghetti squash 2-3 pounds
  • 1 stick unsalted butter - 8 tablespoons
  • 2 garlic cloves, minced
  • 1/8 teaspoon ground cardamon
  • pinch salt and pepper
  • 1/4-1/2 cup grated Kefalograviera Greek cheese, or Parmesan
  • 2-3 teaspoons of extra virgin olive oil


  1. Let's start with baking the squash whole in the oven at 375 degrees on a sheet pan for 45- one hour, depending on the size of your squash. Pierce the squash with a knife several times to help release the steam as it cooks.

  2. Remove when the squash can be easily pierced with a knife. Let cool before cutting open. 

  3. Slice the squash lengthwise. Using a fork, scrape out the seeds and discard. Using a fork scrape out the flesh, carefully so flesh is not used.

  4. Place in a medium bowl and separate into strands. In a sieve, rinse the squash with water. Dry the squash with paper towels or a clean towel. Set aside.

  5. In a large frying pan add the butter and cook over medium heat until browned. Add the garlic and ground cardamon stir until combined. Taste. Add the salt and pepper. 

  6. On low heat, add the squash and combine with the butter mixture. Continue cooking until heated up. Remove from the heat. Using a large platter, place the squash in the bowl and sprinkle with grated cheese and olive oil. Taste for additional salt and pepper. Serve warm.