Brown Sugar Spaghetti Squash
Brown Sugar Spaghetti Squash is baked to perfection and served topped with a buttery mixture of brown sugar, cinnamon, and nutmeg.
I love cooking with Squash, and some of the popular dishes I made with it are Butternut Squash Trifle and Squash Stuffed Pinwheels.
Brown Sugar Spaghetti Squash
Brown Sugar Spaghetti Squash is one of the easiest and healthier desserts you can make! Many people are surprised that this delicious vegetable can be part of sweet recipes, but it’s all about how you dress it up. I like mine served with a delicious, buttery concoction of melted butter, brown sugar, cinnamon, and nutmeg.
Also, feel free to mix in raisins, walnuts or pecans for a nice chewy and crunchy texture. To make a vegan version, just use vegan butter. You can also play around and use less butter and sugar, adjust to your taste.
How Do You Cook Spaghetti Squash In The Oven?
- First, rinse the outside of the squash under running wash and scrub with a vegetable brush.
- Also, dry it completely.
- Then, cut the squash in half lengthwise from stem to tail.
- Scrape out the seeds using a spoon.
- Next, drizzle with olive oil and season with salt and pepper, to taste if you are making a savory recipe. Use coconut oil if you are making a sweet recipe.
- Place squash, cut-side down, onto a lightly oiled baking dish or pan.
- Roast at 375 degrees F until tender, for about 35-45 minutes.
- Remove from oven and let rest until cool enough to handle.
- Using a fork, scrape the flesh to create long strands.
How Do You Cook Spaghetti Squash Whole?
- First, preheat oven to 375 degrees F.
- Also, rinse the outside of the squash under running wash and scrub with a vegetable brush.
- Dry it completely.
- Then, with a small sharp knife, prick spaghetti squash all over the surface.
- Place on a very lightly oiled or just covered with parchment paper baking sheet.
- Roast until tender for about 1 hour 20 minutes, flip halfway thru baking.
- When pierced with a knife, the squash should be tender.
- Remove from the oven and let it cool enough to handle.
- Halve lengthwise and scoop out seeds.
- Scrape squash with a fork to remove flesh in long strands.
How Do You Cook Spaghetti Squash In The Microwave?
- First, rinse the outside of the squash under running wash and scrub with a vegetable brush.
- Also, dry it completely.
- Then, cut the squash in half lengthwise from stem to tail.
- Next, scrape out the seeds using a spoon.
- Place both halves in a baking dish with the cut side down.
- Add 3/4 to 1 inch of water and cover the dish tightly with plastic wrap.
- Microwave on high for 10-12 minutes, turning your dish halfway through cooking if necessary.
- The cooking time will depend on the size of the spaghetti squash and your microwave. The squash is done when you can easily pierce it with a fork.
- Remove from microwave, let it cool enough to handle.
- Scrape the spaghetti squash strands out of the squash using a fork.
Brown Sugar Spaghetti Squash
Brown Sugar Spaghetti Squash is baked to perfection and served topped with a buttery mixture of brown sugar, cinnamon and nutmeg.
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Servings: 4 people
Calories: 462kcal
Ingredients
- 1 medium spaghetti squash
- 2 tablespoon coconut oil
- 6 tablespoons butter (unsalted)
- 1/4 cup light brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Optional:
- 1/4 cup chopped pecans
- 1/4 cup chopped walnuts
- 1/4 cup raisins
Instructions
- Preheat oven to 375 degrees F.
- Lightly brush a baking sheet with oil or nonstick baking spray.
- Cut the squash in half lengthwise from stem to tail and scrape out the seeds.
- Melt coconut oil and drizzle it over the inside of the squash. Use your hands or a brush to evenly distribute on the inside of the halves.
- Place squash, cut-side down, onto the prepared baking sheet or baking dish.
- Place into oven and roast until tender, about 45 minutes to one hour, depends on the size of the squash. The squash is ready when its easy pierced with a fork.
- Remove from oven and let rest until cool enough to handle.
- Using a fork, scrape the flesh to create long strands.
- Add butter to a medium bowl and microwave for about 40 seconds to melt.
- Stir in brown sugar, cinnamon and nutmeg until fully combined.
- Drizzle the butter mixture over the spaghetti squash.
- Top with walnuts, pecans and raisins if desired.
- Serve and enjoy!
Nutrition
Calories: 462kcal | Carbohydrates: 39g | Protein: 3g | Fat: 35g | Saturated Fat: 18g | Cholesterol: 45mg | Sodium: 197mg | Potassium: 413mg | Fiber: 5g | Sugar: 20g | Vitamin A: 815IU | Vitamin C: 5.5mg | Calcium: 91mg | Iron: 1.5mg
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