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
Test Kitchen Notes
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
Someone once said, "the wise man knows that he knows nothing at all." Therefore if I spend my days seeking knowledge than I am simply trying to be a better fool. Hopefully I will eat well along the way.