Spaghetti Squash with White Wine and Brown Butter

After holding a candlelit vigil for my deleted photos, and listening to repeated Elliot Smith + Cat Power mash-ups, I decided it was time to post a new recipe.  {It's what my camera would have wanted.}  Spaghetti squash is so beloved in Maison D'ICP, it's practically our household mascot.  When skies are grey, and technology goes astray, it's the little things - like spaghetti squash and wines with screw tops - that make you realize everything is okay.   {Like unintentional rhymes on a rainy day.  Or a Middle Eastern buffet.  Or water lillies by Monet.}  WINE: sssshhhhhh.

Yes indeed.  Things are pretty much getting back to normal, I guess you could say.

{WINE: shhhhhhhh.}

{{Sorry.}}

Ingredients:

1 Butternut squash, halved
1/2 c. White wine
4 T. Unsalted butter
Kosher salt & pepper

Instructions:

Preheat the oven to 400 degrees.  Rub the squash with a bit of olive oil, and sprinkle the exposed flesh with kosher salt.  Place in the oven, halved-side up, for one hour.  After an hour, turn each half over, and roast for another 30 minutes.  Remove the squash from the oven.  Scoop out and discard the seeds.  Then, scoop out the rest of the squash with the fork, until you get spaghetti like shards of squash.

In a small sauce pan, add the wine, and let it reduce by half over medium heat.  Pour the reduced wine into a ramekin and set aside.  Next, add the butter to sauce pan, and whisk thoroughly as it melts.  Turn up the heat just a smidge, and whisk constantly.  The butter should begin to develop a frothy top, while the butter beneath begins to turn a tan/light brown color.  Once the color of the butter turns a nutty brown, whisk in the white wine.

Add the spaghetti squash to the pan, toss it in the sauce using tongs.  Season with salt and pepper to taste and serve.