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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 for roasting, but I had a major mental lapse and accidentally put turbinado sugar on the squash instead. 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 the sweet/salty combination that I think is fantastic. I eat this by the bowlful come autumn. —checker
Food52 Review: WHO: Checker is a Food52er living in the nation’s capital.
WHAT: A way to eat spaghetti squash and be thrilled about it.
HOW: Roast the halved squash with melted butter and turbinado sugar in a hot oven until the skin starts to blister. Use a fork to separate its strands, top it with Parmesan cheese and eat it like spaghetti.
WHY WE LOVE IT: When you think spaghetti squash do you think snoozefest? So did we, but that was before we tried this cheesy and sweet version. It's buttery, salty, and slightly sugary -- the perfect way to wake up this potentially bland winter squash. —The Editors
- 1 medium-sized spaghetti squash
- 3 to 5 tablespoons unsalted butter, melted
- 4 to 6 tablespoons turbinado sugar
- Plenty of freshly grated Parmesan cheese
- Salt, to taste
- Preheat your oven to 400° F.
- Line a baking sheet with foil.
- Halve the squash lengthwise and scoop out the seeds.
- Brush the inside of the squash liberally with the melted butter and sprinkle a bunch of sugar all over the insides, too.
- Place the squash cut side down on the foil-lined baking sheet, and brush a little of the butter over the skin.
- Bake for 45 minutes to an hour, or until the skin of the squash is starting to show some brown blisters.
- Use a fork to scrape out the strings of squash, loosening it so that it's a spaghetti-like consistency.
- Toss with plenty of grated Parmesan, season with salt, and serve.
- This recipe is a Wildcard Contest Winner!
- This recipe is a Community Pick!