Spaghetti Squash at it’s sweet best

December 7, 2009

Spaghetti Squash at it’s sweet best

Ms. Dallas Scott, Tucson CSA

You will need:

Spaghetti squash
A few tablespoons butter, or earth balance for dairy free
Cinnamon and/or ginger and nutmeg
Agave nectar or honey
water

Preheat oven to 350°F. Position a rack in the center.

Halve a spaghetti squash long ways and scoop out the insides. Place a cooling rack onto a baking sheet and place the squash cut side down onto it Open your oven and pull the rack out halfways, place the baking sheet with the squash on the rack then add a half inch of water to the pan. Push the rack back into the oven and bake about 1 hr or until a fork can easily pierce the flesh and the insides come out easily. They should be tender, but still hold their snap when you bite ‘em. Use a fork to scrape out strands of squash and toss immediately with butter, spices and sweetener. Serve warm.

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