Apple and Cinnamon Spaghetti Squash


"This quickly-prepped and delicious side dish is wonderful with pork, but goes really well with any meat dish."
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1 h 16 m servings 196 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 196 kcal
  • 10%
  • Fat:
  • 7 g
  • 11%
  • Carbs:
  • 35.5g
  • 11%
  • Protein:
  • 1.4 g
  • 3%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 75 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet lightly with cooking spray.
  2. Heat spaghetti squash in the microwave for 1 minute. Cut in half and scoop out seeds. Place cut-side down on the baking sheet.
  3. Bake squash in the preheated oven until softened, about 30 minutes. Flip over with tongs. Place 1 tablespoon butter into each cavity; sprinkle brown sugar inside. Dust squash with nutmeg and cinnamon and fill with sliced apples.
  4. Continue baking squash until apple slices are tender, 30 to 40 minutes more.
  5. Divide apple slices among serving plates. Scrape squash out of the skin with a fork and drop over apple slices.


  • Cook's Note:
  • To prevent the apples from browning, slice them about 25 minutes after putting the squash in the oven.

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