Roasted Spaghetti Squash

By • June 1, 2011 • 0 Comments


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Author Notes: The first time I made this was a happy accident. I had intended to put melted butter, salt and pepper on the cut squash to roast. I had a major mental lapse and accidently put melted butter and turbinado sugar on the squash. Fortunately, I loved it and this is how I make it now.

Sometimes I use brown sugar instead. I think the key is just to use a darker sugar, and then top it with loads of Parmesan. It’s a sweet/salty taste that I think is fantastic. I eat this by the bowlful come autumn.
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Serves 4

  • 1 medium-sized spaghetti squash
  • 4-6 tablespoons melted, unsalted butter
  • 4-6 tablespoons turbinado sugar
  • plenty of freshly grated Parmesan cheese
  1. Preheat your oven to 400 degrees.
  2. Line a baking sheet with foil.
  3. Halve the squash lengthwise and scoop out the seeds.
  4. Brush the inside of the squash liberally with the melted butter, and sprinkle a bunch of sugar all over the insides too.
  5. Place the squash cut side down on the foil-lined baking sheet, and brush a little of the butter over the skin.
  6. Bake in the pre-heated oven for 45 minutes to an hour, or until the skin of the squash is starting to show some brown blisters.
  7. Use a fork to scrape out the strings of squash and loosen to a spaghetti-like consistency.
  8. Toss with plenty of grated Parmesan and serve.

Tags: comfort food, Easy, parmesan, roast, spaghetti squash, sweet, warm

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