Spaghetti Squash with Brown Sugar

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.

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.

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 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 for about 10 minutes.

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.

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.

You may also enjoy

• Spaghetti Squash with Hawaiian Meatballs
• Butternut Squash Soup
• Shrimp and Zucchini Bake
• Chicken Zucchini Bake

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 1 vote

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Prep Time 10 minutes mins

Cook Time 45 minutes mins

Cool Time 10 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Side Dishes

Cuisine American

Servings 2

Calories 398 kcal

Equipment

• 10 Inch Baking Sheet
• Cutting Board with Juice Grooves
• Wusthof 1125060206 Gourmet Cook’s Set, 2-Piece

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Ingredients

1x2x3x

US CustomaryMetric

• ▢ 1 small spaghetti squash
• ▢ Non-stick cooking spray
• ▢ ¼ teaspoon coarse salt
• ▢ ⅛ teaspoon fresh ground black pepper
• ▢ 4 Tablespoons butter
• ▢ 2 Tablespoons brown sugar
• ▢ ½ teaspoon ground cinnamon

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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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Hi and welcome. I’m Zona and I have a passion for recipes. I share recipes, tips, tricks, and resources to help you cook for two. Eat, drink, and enjoy!