Okay, so today I messed around with some spaghetti squash, and let me tell you, it was a fun ride! I’ve always been a fan of this veggie because, well, it’s like nature’s pasta. But I wanted to try something a bit different, a bit sweeter. So, I grabbed a couple of these yellow fellas from the store and got to work.
First things first, I gave them a good wash and sliced them in half lengthwise. I scooped out all the seeds and the stringy bits – kind of like cleaning out a pumpkin but way easier. Then, I drizzled some olive oil on the cut sides, sprinkled a pinch of salt, and a dash of pepper. Nothing too fancy, just enough to get the flavors going.
Next, I placed them cut-side down on a baking sheet. Into the oven they went, at around 400 degrees. I set my timer for about 40 minutes, but honestly, I just kept an eye on them. You know they’re done when you can easily pierce the skin with a fork, and the insides look all tender and ready to be fluffed.
Turning up the Sweetness
- While the squash was baking, I started thinking about how to make it sweet. I decided to go with a simple mix of brown sugar and cinnamon. I also grabbed some butter because, let’s face it, butter makes everything better.
- Once the squash was out of the oven and cooled down a bit, I used a fork to scrape the insides. And there it was, that awesome spaghetti-like texture. It’s always so cool to see!
- I melted some butter in a pan, added a good amount of brown sugar, and sprinkled in some cinnamon. I stirred it all together until it was this gooey, sweet sauce.
- Then, I tossed the spaghetti squash into the pan with the sauce, making sure every strand was nicely coated. I let it all warm up together for a few minutes.
I served it up, and wow, it was a hit! It had that perfect balance of sweet and savory. I even sprinkled some chopped pecans on top for a bit of crunch. You could totally add other stuff too, like dried cranberries or maybe even some mini marshmallows for an extra sweet kick. Or using this way with some Chorizo, bacon, Broccoli, or cheese to make it a Skillet or Casserole, or even meatball. Just like the Chicken Alfredo Stuffed Spaghetti Squash, or Quiche With Spaghetti Squash Crust, that would be really awsome! I think I will try them next time!
This sweet spaghetti squash recipe is definitely a keeper. It’s easy, it’s tasty, and it’s a fun way to enjoy a healthy veggie. Plus, it’s super versatile. I’m already thinking about what other sweet concoctions I can create with this amazing squash. Stay tuned!
