Brown Sugar Spaghetti Squash Recipes

BROWN SUGAR SPAGHETTI SQUASH

Steps:

• 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!

BROWN SUGAR SPAGHETTI SQUASH

Steps:

• Slow cook the spaghetti squash on low for 5-6 hours (I put about 1/2 cup of water in the bottom of the slow cooker before I put the spaghetti squash in).
• When you are just about ready to serve, melt the butter (I usually just do that in a bowl in the microwave).
• Once the spaghetti squash is done slow cooking, you just slice it in half lengthwise with a large knife...easy peasy! SO much better than trying to cut it raw. You practically need a machete to do that!
• Remove the seeds.
• Scrape the squash to make it like...well, spaghetti.
• Drizzle the melted butter over both halves of the spaghetti squash.
• Next, sprinkle brown sugar over top and lightly spread it around with a fork.
• Slice and serve!

SWEETENED SPAGHETTI SQUASH

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Line a large baking dish with aluminum foil.
• Generously spread the softened butter over the flesh of the squash; lie in the prepared baking dish with the cut sides facing down.
• Bake in the preheated oven for 30 minutes. Flip the squash and put about half the butter and about half the brown sugar in each of the cavities of the squash halves. Return to the oven until the outer shell is soft, about 10 minutes more. Spoon the flesh of the squash into a bowl to serve.

SPAGHETTI SQUASH

Steps:

• Pre-heat oven to 375.
• Cut squash in half and scoop out the seeds.
• Brush the inside of both halves with olive oil and sprinkle with salt and pepper.
• Place face down in a pan with about half an inch of water and bake for 30-40 minutes You will know the squash is ready when it scrapes off looking like spaghetti -- not too soft, or it will be too mushy.
• Scape off the squash and empty into a bowl ( will look like a bowl of spaghetti).
• Mix in margarine and brown sugar -- sprinkle parmesan cheese over the top.

BROWN SUGAR SQUASH

Steps:

• Cut squash in half; discard seeds. Place squash cut side down in a microwave-safe dish. Cover and microwave on high for 10-12 minutes or until tender., Turn squash cut side up. Fill centers of squash with brown sugar, butter and honey; sprinkle with salt and pepper. Cover and microwave on high for 2-3 minutes or until heated through.

SPAGHETTI SQUASH WITH BROWN SUGAR

Steps:

• Preheat the oven to 400 degrees F.
• Line a small rimmed baking sheet with parchment paper.
• Pierce the squash in a few places with a fork and microwave it for 1 minute to slightly soften.
• Place the squash on a sturdy cutting board and work very carefully. First slice off the stem end of the squash. Then stand the squash on the flat end and carefully slice it in half from the top down to the cutting board. This chef knife worked great.
• Using a large metal spoon, remove the seeds and pulp from each half of the squash.
• Lightly spray the cut sides with non-stick cooking spray and sprinkle with the salt and pepper.
• Place the squash halves, cut side down, on the prepared baking sheet.
• Bake until fork-tender, about 45 minutes.
• Transfer the cooked spaghetti squash to a cutting board and allow to cool about 10 minutes.
• At the same time, in a small sauce pan, melt the butter and stir in the brown sugar and cinnamon. Cook and stir over low heat about 5 minutes.
• Rake a fork back and forth across the squash to remove its flesh in strands. Leave the strands inside the shells.
• Add half of the butter mixture to each squash and stir the strands until coated. Serve and enjoy.