Brown Butter Spaghetti Squash with Fried Eggs

Brown Butter Spaghetti Squash with Fried Eggs

This recipe is built around butter. Copious amounts of butter for which there is no substitute. Brown butter is an indulgence you must experience to understand and fully appreciate. Kind of nutty, with a deep, rich, savory flavor that’s incredibly delicious. It’s made just the way it sounds, by cooking butter until it turns a caramel color. Here, this step is done with almonds, infusing all of it’s deep, buttery goodness into the nuts and vice versa.

My love for spaghetti squash is no secret, subbing it for the fettuccine in the original recipe was a natural as I had some on hand and already cooked, just calling out for a drizzle of brown butter and a blanket of freshly fried egg. Along with the crunchy almonds and salty Parmesan cheese, the egg takes it over the top with it’s gooey, fatty yolk making for an immensely comforting and deeply satisfying meal.

Brown Butter Spaghetti with Fried Eggs, Almonds and Parmesan

Brown Butter Spaghetti with Fried Eggs
(adapted from Saveur)
Kosher salt, to taste
1 large spaghetti squash, cooked or 8-12 ounces fettuccine or tagliatelle
3/4 cup unsalted butter
3⁄4 cup sliced almonds or pine nuts
4 eggs
fresh black pepper
Parmesan cheese, grated
nutmeg, fresh grated, optional

1. If using pasta cook according to package directions in plenty of salted water. Drain reserving 1/2 cup of the pasta water.

2. Meanwhile melt butter in a large skillet over medium-low heat. Add nuts and cook, stirring often, until golden brown, about 10 minutes, remove with a slotted spoon.

3. Crack eggs into butter and cook, two at a time, spooning butter over yolks, until whites are set but yolks are still runny, about 3 minutes. Transfer eggs to a plate and keep warm. Add squash or pasta and half the pine nuts to skillet and toss. If using pasta, stir in some of the pasta water to create a sauce, and season well with salt and pepper.

4. To serve top squash or pasta with a fried egg, sprinkle with nuts, Parmesan, and nutmeg, if desired.

Serves 4

In French cooking brown butter is called a ‘beurre noisette’ or hazelnut butter.

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Comments

  1. Joanne says

    Browned butter is definitely a beautiful beautiful thing and with the spaghetti squash pairing you don't even have to feel guilty about eating it! Pure genius.

  2. Sam @ My Carolina Ki says

    Lucky me. I arrived just in time for breakfast. Brown butter is food for the gods. I love how you've paired it with spaghetti squash and a fried egg, which looks like it's cooked to my liking.Sam

  3. Deb in Hawaii says

    I love brown butter and suing it with the almonds is wonderful. What a great way to enjoy spaghetti squash–especially with that gooey egg yolk. 😉

  4. Ana Powell says

    What a great new look, so clean, well organized and beautiful.Lovely header.Great flavours, such a delicious dish.Have a great weekend ♥

  5. Heavenly Housewife says

    A recipe built around butter? Thats my kind of recipe :D, I'll be right over daaaaahling. Looks delicious.*kisses* HH

  6. Debbi Does Dinner He says

    I love a recipe that is "built around the butter". Browned butter just rocks. I still remember the first time I did it, I was so skeptical. I still am not able to find spaghetti squash around here for some reason. Just acorn and butternut. I have a ton of recipes for butternut squash that I want to try. Now there is one more! :-)

  7. says

    Runny yolk, you kill me! I suppose this is "healthy" right, because you used spaghetti squash instead of pasta? Ha! Well I guess it's at least low carb… won't stop me either way :)

  8. Shannon says

    browned butter is amazing, and pairing it with spaghetti squash pretty much means it's healthy, right :) topping it with a fried egg? even better!! love the creativity :)

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