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Brown Butter Kale and Fontina Spaghetti Squash Recipe

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3.9 from 46 reviews

This Brown Butter Kale and Fontina Spaghetti Squash recipe features tender roasted spaghetti squash tossed in rich, nutty brown butter, sautéed kale, and melty Fontina cheese. Enhanced with toasted pine nuts, fresh thyme, and a touch of crushed red pepper flakes, it’s a comforting and flavorful low-carb vegetable-based dish perfect for a healthy weeknight meal or elegant side.

  • Total Time: 55 minutes
  • Yield: 2-3 servings

Ingredients

Spaghetti Squash

  • 1 small spaghetti squash, cut in half lengthwise, seeds removed
  • 2 tsp olive oil, divided
  • Sea salt, to taste
  • Freshly cracked pepper, to taste

Brown Butter Kale & Sauce

  • 1½ tbsp butter
  • 2 cloves garlic, sliced thinly
  • 2½ cups lacinato kale, stems removed and chopped
  • 2 sprigs fresh thyme, leaves only
  • Pinch of crushed red pepper flakes, to taste
  • 2 tbsp toasted pine nuts
  • ⅓ cup Fontina cheese, shredded
  • 2 tsp olive oil (remaining from 4 tsp total)

Garnish & Serving

  • Fresh parsley, chopped, for garnish
  • Lemon wedges, for serving

Instructions

  1. Roast the Spaghetti Squash: Preheat your oven to 400°F (200°C). Brush the cut sides of the spaghetti squash halves with 2 teaspoons of olive oil and season generously with sea salt and freshly cracked pepper. Place the squash cut-side down on a baking sheet and roast for about 40 minutes or until the flesh is tender and easily shredded with a fork.
  2. Prepare Brown Butter and Sauté Garlic: While the squash roasts, melt 1½ tablespoons of butter in a large skillet over medium heat. Cook the butter until it turns golden brown and smells nutty, about 3-4 minutes. Add the thinly sliced garlic and sauté for 1-2 minutes until fragrant but not browned.
  3. Sauté the Kale: Add the remaining 2 teaspoons of olive oil to the skillet along with the chopped kale, fresh thyme leaves, and a pinch of crushed red pepper flakes. Cook, stirring occasionally, until the kale is wilted and tender, about 5-7 minutes. Season with a bit of sea salt and pepper to taste.
  4. Combine Spaghetti Squash and Kale Mixture: When the squash is done, use a fork to shred the flesh into spaghetti-like strands directly into a large serving bowl. Add the sautéed kale and garlic brown butter mixture to the spaghetti squash and toss gently to combine.
  5. Add Cheese and Pine Nuts: Sprinkle the shredded Fontina cheese and toasted pine nuts over the squash mixture. Toss lightly to allow the cheese to melt slightly from the residual heat.
  6. Garnish and Serve: Garnish with freshly chopped parsley and serve with lemon wedges on the side for squeezing over the dish. Enjoy warm for a flavorful and wholesome meal.

Notes

  • To toast pine nuts, heat them in a dry skillet over medium heat, stirring frequently, until golden and fragrant, about 3-4 minutes.
  • Adjust the amount of crushed red pepper flakes to control the heat level.
  • Fontina cheese can be substituted with mozzarella or provolone for a different flavor profile.
  • Make sure not to burn the brown butter; it should be golden brown and nutty but not blackened.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Side Dish
  • Method: Roasting
  • Cuisine: Italian-inspired
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/brown-butter-kale-and-fontina-spaghetti-squash-recipe/