Sweet and Easy Spaghetti Squash

Sweet and Easy Spaghetti Squash

7 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    50 m
  • Ready In

    1 h
Recipe by  NORAJ1067

“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!”

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Adjust Servings

Original recipe yields 4 servings


  1. Preheat an oven to 375 degrees F ( degrees C).
  2. 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.
  3. Bake until a fork pierces squash easily, about 50 minutes.
  4. 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.

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Reviews (7)

Rate This Recipe
Sarah Jo

Sarah Jo

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 mixture before I schmear it on the squash and I go a little lighter on the spices. This is serious comfort food for me.



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 and 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.



I followed the recipe exactly and it was bitter. Not sure if I would make this again, but might try it if I used more brown sugar.

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Amount Per Serving (4 total)

  • Calories
  • 131 cal
  • 7%
  • Fat
  • 7.3 g
  • 11%
  • Carbs
  • 18.2 g
  • 6%
  • Protein
  • 1.4 g
  • 3%
  • Cholesterol
  • 15 mg
  • 5%
  • Sodium
  • 75 mg
  • 3%

Based on a 2,000 calorie diet



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Pesto Spaghetti Squash


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