Sweet and Easy Spaghetti Squash

7 Reviews

Prep: 10 min
Cook: 50 min
Ready In: 1 hr

“Delicious spaghetti squash baked with butter, cinnamon, nutmeg, allspice, ground cloves and brown sugar. You can even save the seeds and roast them separately from the squash with olive oil and salt! This dish goes great with just about everything and not only is it easy, but it's DELICIOUS!” - by NORAJ1067

Ingredients

1 spaghetti squash, halved and seeded
2 tablespoons butter, divided
1 tablespoon ground cinnamon
2 teaspoons ground cloves
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 tablespoon brown sugar, or to taste (optional)

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Metric US

Original recipe yields 4 servings

Directions

Preheat an oven to 375 degrees F ( degrees C).
Place spaghetti squash halves in glass baking dish, cut sides up. Place one tablespoon butter in each half. Divide the cinnamon, cloves, nutmeg, allspice, and brown sugar between the two halves.
Bake until a fork pierces squash easily, about 50 minutes.
Use a fork to shred and separate the strands from the peel and transfer squash to a bowl. Mix the brown sugar into the squash, tossing lightly until well incorporated.

Nutrition

Amount Per Serving (4 total)

Calories
131 cal
7%

Fat
7.3 g
11%

Carbs
18.2 g
6%

Based on a 2,000 calorie diet

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Reviews (7)

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Sarah Jo

Sep. 12, 2012

"This is exactly how I grew up eating squash from a very young age. Not just spaghetti squash, this works for acorn squash, too. I do add a couple tablespoons of light brown sugar in with the butter mi..." See morexture before I schmear it on the squash and I go a little lighter on the spices. This is serious comfort food for me."

KathleenO

Oct. 25, 2012

"The squash turned out bitter. I added brown sugar but, since I uwas guessing on the amount, it still was not very good. I tried to rescue it by adding 2 chopped apples and more brown sugar and butter ..." See moreand still wasn't happy after baking about 15 more minutes. I put it in a container overnight and put it in the fridge. I had a flash of inspiration to make it into a quick bread. I found the recipe Summer Squash Bread on AR and used that as my starting point. I made the bread per the directions, adding half a cup Greek yogurt, cut the oil to a quarter cup, anning a half cup applesauce, and a cup of chopped pecans. It made a large loaf and a smaller loaf and the texture was like coconut had been added from the spaghetti squash. Wow, it was a big hit at my house and it made me feel so much better because I was able to salvage the squash and apples and my time and come up with something delicious."