Recipe by Arlene R. Tumminello
"This is a tasty way to dress up spaghetti squash. It's baked with butter, molasses and cinnamon."
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spaghetti squash, halved and seeded
ground cinnamon, divided
I added salt and pepper and really liked this recipe. It's simple, but there was something about it that just appealed to me.
I always make my squash sorta like this. It doesn't matter what kind of squash. Well, that's not entirely true. I don't cook summer squash like this. That I usually grill. But for winter squash, I love the comforting flavors of the spices. I don't use butter, but olive oil for a healthier alternative. I also add a touch of garlic powder since my family loves garlic on everything. I usually don't use molasses, but brown sugar instead. I never use just cinnamon for the spice. I usually use pumpkin pie spice. If I don't have any, I make my own. Sometimes I just use nutmeg. Delish. Reminds me so much of the holidays. When I make spaghetti squash, I pre bake the squash with the cut side down on a silpat lined cooking sheet with nothing on it. The flavoring will come later, let it cool so I can fork it and get all the stringy meat out. I let that cool. At dinner time, I then use the oil to sautee the squash with all the other things I want to put in it. Tonight, I am going to add some dried soaked currents and cranberries for texture.
My son just wanted buttered spaghetti squash. I used this recipe and the family thought it was great!
I baked for 45mins until tender on a cookie sheet with water @370F cut side down. Scooped it out in a bowl then added 3tblsp. butter and 3 tblsp of brown sugar mixed it well and served warm with chicken. Everyone loved it.
I am on the South Beach diet, so instead of molasses, I used sugar free maple syrup. I was a bit more liberal with the butter and the syrup. I also brushed the exposed cut edges of the squash with melted butter before baking. My squash took 1 hour 10 minutes and came out perfect! Yummy!
Neither my girlfriend nor I cared for this; we think the texture and flavor of butternut squash would suit this recipe better.
This dish was okay, but needs a little something more. I've had a similar dish in a restaurant that added chunks of goat cheese for a little tang and variation in texture. I think that may make this a little better and more interesting.
This was great! My squash too longer to cook due to its size, about 1 1/2 hours. But the flavor was great. I would do this recipe again. My husband loved it. It's a keeper.
* Percent Daily Values are based on a 2,000 calorie diet.
Spaghetti Squash II
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 56
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