Spaghetti Squash with Brown Sugar Recipe
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.
Ingredients
- 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
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 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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