Name: Spaghetti Squash with Brown Sugar
Prep time: 10 min
Cook time: 45 min
Total time: 65 min
Ingredients: 1 small spaghetti squash; Non-stick cooking spray; 1/4 teaspoon coarse salt; 1/8 teaspoon fresh ground black pepper; 4 Tablespoons butter; 2 Tablespoons brown sugar; 1/2 teaspoon ground cinnamon

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This easy baked Spaghetti Squash with Brown Sugar is paired with butter and cinnamon to create a sweet squash flavor with a satisfying crunch perfect for fall.

An entire baking dish full of spaghetti squash has the same number of calories as a small bowl of regular pasta.

Spaghetti Squash has a smooth, nutty flavor all its own. It is hearty and satisfying by itself but is also great combined with other autumn flavors.

two halves of Spaghetti Squash with Brown Sugar. — Spaghetti Squash with Butter and Brown Sugar

This small-batch recipe makes a great side dish for two.

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How to make Spaghetti Squash with butter and brown sugar

Preheat the oven to 400 degrees F.

Line a small rimmed baking sheet with parchment paper.

Pierce the squash in a few places with a fork and microwave it for 1 minute to slightly soften.

a small spaghetti squash poked with holes from a fork and a measuring tape on the side.

Place the squash on a sturdy cutting board and work very carefully. First slice off the stem end of the squash. Then stand the squash on the flat end and carefully slice it in half from the top down to the cutting board. This chef knife worked great.

a knife cutting through a spaghetti squash.

Using a large metal spoon, remove the seeds and pulp from each half of the squash.

two halves of spaghetti squash and one has the seeds scooped out and removed.

Lightly spray the cut sides with non-stick cooking spray and sprinkle with salt and pepper.

two halves of spaghetti squash sprinkled with salt and pepper.

Place the squash halves, cut side down, on the prepared baking sheet.

two halves of spaghetti squash cut side down on parchment paper lined baking sheet.

Bake until fork-tender, about 45 minutes.

Transfer the cooked spaghetti squash to a cutting board and allow to cool for about 10 minutes.

two halves of baked spaghetti squash on a cutting board.

At the same time, in a small saucepan, melt the butter and stir in the brown sugar and cinnamon. Cook and stir over low heat for about 5 minutes.

butter, brown sugar, and cinnamon cooking in a pan.

Rake a fork back and forth across the squash to remove its flesh in strands. Leave the strands inside the shells.

two halves of spaghetti squash and a fork raking the insides into strands.

Add half of the butter mixture to each squash and stir the strands until coated. Serve and enjoy.

two halves of Baked Spaghetti Squash. — Spaghetti Squash with Butter, Cinnamon, and Brown Sugar

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Spaghetti Squash with Brown Sugar

Zona House

This easy baked Spaghetti Squash with Brown Sugar is paired with butter and cinnamon to create a sweet squash flavor with a satisfying crunch perfect for fall.

5 from 2 votes

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Prep Time 10

Cook Time 45

Cool Time 10

Total Time 1 5

Course Side Dishes

Cuisine American

Servings

Calories 398 kcal

Equipment

Ingredients

Instructions

Preheat the oven to 400 degrees F.
Line a small rimmed baking sheet with parchment paper.
Pierce the squash in a few places with a fork and microwave it for 1 minute to slightly soften.
Place the squash on a sturdy cutting board and work very carefully. First slice off the stem end of the squash. Then stand the squash on the flat end and carefully slice it in half from the top down to the cutting board. This chef knife worked great.
Using a large metal spoon, remove the seeds and pulp from each half of the squash.
Lightly spray the cut sides with non-stick cooking spray and sprinkle with the salt and pepper.
Place the squash halves, cut side down, on the prepared baking sheet.
Bake until fork-tender, about 45 minutes.
Transfer the cooked spaghetti squash to a cutting board and allow to cool about 10 minutes.
At the same time, in a small sauce pan, melt the butter and stir in the brown sugar and cinnamon. Cook and stir over low heat about 5 minutes.
Rake a fork back and forth across the squash to remove its flesh in strands. Leave the strands inside the shells.
Add half of the butter mixture to each squash and stir the strands until coated. Serve and enjoy.

Video

Notes

To make this vegan use vegan butter.

Nutrition

Serving: 1Calories: 398kcalCarbohydrates: 46gProtein: 3gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 60mgSodium: 556mgPotassium: 548mgFiber: 8gSugar: 25gVitamin A: 1281IUVitamin C: 10mgCalcium: 133mgIron: 2mg

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