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.
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I always make my squash sorta like this. It doesn't matter what kind of squash. Well, that's...