Spaghetti Squash with Brown Butter
Rec.food.cooking/Fradybunch 2000
Serves 4

2 medium spaghetti squashes (about 2 1/2 pounds each), halved crosswise and seeded
Coarse salt and freshly ground pepper
1/4 cup (1/2 stick) unsalted butter
3 tablespoons coarsely chopped flat-leaf parsley
4 tablespoons ricotta cheese

Heat oven to 400 degrees with rack in center. With a serrated knife,
remove stems so squashes will stand upright. Sprinkle squashes with salt and pepper, and place cut side down on a parchment-lined baking sheet. Bake until translucent and flesh pulls away from skin, 30 to 40 minutes. Let cool 5 minutes.

Using a fork, separate flesh into strands, reserving squash shells.
Transfer strands to a large bowl.

Melt butter in a large skillet over medium heat. Cook until milk solids are dark golden brown, 2 to 3 minutes. Add squash, 2 tablespoons parsley, and salt and pepper to taste. Toss gently with tongs or a fork, to coat with butter. Cook until heated through, about 2 minutes. Spoon 1 tablespoon ricotta cheese into each reserved squash shell. Divide squash mixture into each squash shell. Sprinkle with remaining 1 tablespoon parsley. Serve immediately.