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Roasted Spaghetti Squash with Curry-Shallot Butter

Katie Lee
  • 120 minutes
  • Serves 4

INGREDIENTS

1 tsp

Cilantro, fresh

1/2

Lemon, zest of

2 tsp

Shallots

1

Spaghetti squash (about 2 1/2 pounds)

1

Black pepper, Freshly ground

2 tsp

Curry powder, mild

1/2 tsp

Kosher salt

1/3 cup

Pine nuts, toasted

4 tbsp

Butter, unsalted