Spaghetti Squash With Maple Syrup Recipes

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BUTTERNUT SQUASH WITH MAPLE SYRUP



Butternut Squash with Maple Syrup image

I love this roasted butternut squash because it's marvelous served hot or cold and it's loaded with flavor from garlic, ginger and leeks. -Marie Willette, Bellows Falls, Vermont

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 10 servings.

Number Of Ingredients 10

1 medium butternut squash, peeled and cut into 1-inch cubes (about 12 cups)
4 tablespoons olive oil, divided
3/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons minced fresh gingerroot
3 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes, optional
2 medium leeks (white portion only) or 1/2 large sweet onion, finely chopped
1/3 cup maple syrup
1 cup jarred roasted sweet red peppers, coarsely chopped

Steps:

  • Preheat oven to 425°. In a large bowl, toss squash with 2 tablespoons oil, salt and pepper; divide between 2 ungreased 15x10x1-in. baking pans. Roast 35-45 minutes or until tender, stirring occasionally and switching position of pans halfway through baking., In a skillet, heat remaining oil over medium heat. Add ginger, garlic and, if desired, pepper flakes; cook and stir 1 minute. Add leeks; cook and stir 3-4 minutes longer or until tender. Stir in maple syrup; bring to a boil. Reduce heat; simmer, uncovered, 2-3 minutes or until syrup is slightly reduced., Place squash in a large bowl. Add red peppers and leek mixture; toss to combine.

Nutrition Facts : Calories 178 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 279mg sodium, Carbohydrate 32g carbohydrate (14g sugars, Fiber 7g fiber), Protein 2g protein. Diabetic Exchanges

SWEETENED SPAGHETTI SQUASH



Sweetened Spaghetti Squash image

Easy sweet squash. I also use acorn and buttercup squash for this recipe. My family loves when I make this.

Provided by JENN_77

Categories     Side Dish     Vegetables     Squash

Time 45m

Yield 4

Number Of Ingredients 4

1 spaghetti squash, halved lengthwise and seeded
2 tablespoons butter, softened
2 tablespoons cold butter
¼ cup brown sugar

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.

Nutrition Facts : Calories 208.3 calories, Carbohydrate 25.6 g, Cholesterol 30.5 mg, Fat 12.5 g, Protein 1.3 g, SaturatedFat 7.5 g, Sodium 115.4 mg, Sugar 13.3 g

MAPLE BUTTERCUP SQUASH



Maple Buttercup Squash image

Maple syrup helps bring out the caramel flavor of buttercup squash, boosting its natural sweetness.

Provided by Food Network Kitchen

Categories     side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 5

1 medium buttercup squash (about 2 pounds), stemmed, seeded and cut into 1-inch wedges
4 tablespoons unsalted butter, melted
1 tablespoon fresh thyme leaves
Kosher salt and freshly ground black pepper
1/2 cup maple syrup

Steps:

  • Position an oven rack in the center of the oven and preheat to 425 degrees F.
  • Toss the squash with the butter, thyme, 2 teaspoons salt and 1/4 teaspoon pepper on a rimmed baking sheet until completely coated. Roast, tossing once halfway through, until the squash is just tender and beginning to brown on the edges, about 30 minutes.
  • Remove the squash from the oven, drizzle with the maple syrup and toss to coat. Continue to roast until the squash is tender and browned all over and the syrup is beginning to caramelize, about 10 minutes more.

SPAGHETTI SQUASH WITH APPLES, BACON, AND WALNUTS



Spaghetti Squash with Apples, Bacon, and Walnuts image

I've always loved spaghetti squash as an alternative to pasta and enjoy it in the classic marinara style, but I wanted a new recipe so my family and I could enjoy it more often. The savory, salty and sour flavors combine perfectly with a hint of sweet spice. While the squash is baking, prep the rest: It will take only minutes to finish after you shred the squash. -Jeff Tori, Johnstown, Colorado

Provided by Taste of Home

Categories     Side Dishes

Time 1h20m

Yield 6 servings.

Number Of Ingredients 14

1 medium spaghetti squash
1 teaspoon ground cumin
8 bacon strips, chopped
8 green onions, sliced
2 tablespoons butter
2 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
2 medium apple, peeled and chopped
1 cup apple cider or juice
2 tablespoons maple syrup
1/2 teaspoon salt
1 dash pepper
1/2 cup chopped walnuts, toasted
2 tablespoons minced fresh parsley

Steps:

  • Preheat oven to 400°. Cut squash lengthwise in half; remove and discard seeds. Sprinkle with 1/2 teaspoon cumin. Place squash in a 15x10x1-in. baking pan, cut sides down. Bake until easily pierced with a fork, 35-45 minutes., In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings., Add green onions, 2 tablespoons butter, garlic and pepper flakes; cook and stir over medium heat until tender, 2-3 minutes. Stir in apples, cider, syrup, salt, pepper and remaining cumin. Bring to a boil; cook until slightly thickened, 4-6 minutes., When squash is cool enough to handle, use a fork to separate strands. Add squash to skillet; cook until liquid is absorbed, 2-3 minutes. Stir in bacon, walnuts and parsley.

Nutrition Facts : Calories 314 calories, Fat 16g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 482mg sodium, Carbohydrate 39g carbohydrate (14g sugars, Fiber 7g fiber), Protein 8g protein.

SWEET AND EASY SPAGHETTI SQUASH



Sweet and Easy Spaghetti Squash image

Delicious spaghetti squash baked with butter, cinnamon, nutmeg, allspice, ground cloves and brown sugar. You can even save the seeds and roast them separately from the squash with olive oil and salt! This dish goes great with just about everything and not only is it easy, but it's DELICIOUS!

Provided by NORAJ1067

Categories     Side Dish     Vegetables     Squash

Time 1h

Yield 4

Number Of Ingredients 7

1 spaghetti squash, halved and seeded
2 tablespoons butter, divided
1 tablespoon ground cinnamon
2 teaspoons ground cloves
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 tablespoon brown sugar, or to taste

Steps:

  • Preheat an oven to 375 degrees F ( degrees C).
  • Place spaghetti squash halves in glass baking dish, cut sides up. Place one tablespoon butter in each half. Divide the cinnamon, cloves, nutmeg, allspice, and brown sugar between the two halves.
  • Bake until a fork pierces squash easily, about 50 minutes.
  • Use a fork to shred and separate the strands from the peel and transfer squash to a bowl. Mix the brown sugar into the squash, tossing lightly until well incorporated.

Nutrition Facts : Calories 130.9 calories, Carbohydrate 18.2 g, Cholesterol 15.3 mg, Fat 7.3 g, Fiber 1.5 g, Protein 1.4 g, SaturatedFat 4.1 g, Sodium 74.8 mg, Sugar 3.6 g

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Top Asked Questions

How to bake squash with maple syrup?
Drizzle 1-2 tablespoons of maple syrup (or honey) over the squash. You can (and probably should) also re-drizzle them mid-way through baking (extra tasty). Sprinkle with salt and pepper. Cover with foil and bake for about 50 minutes, or until you can pierce squash with a fork. (Re-drizzle with maple syrup part way through cooking).
How to cook spaghetti squash in a pan?
Instructions Cut and cook the spaghetti squash (see here for a guide). Drizzle olive oil (or butter) over spaghetti squash. In a small bowl, combine chopped apples, maple syrup and cinnamon. Bake at 350°F for 25-30 minutes or until lightly browned.
What is the best way to cook butternut squash?
In a large bowl, toss the butternut squash with oil, maple, salt and fresh ground pepper. Place in a baking dish, cover with foil and roast in the center of the oven for 25 minutes. Remove foil, turn the squash and bake an addition 15 minutes, or until fork tender (time will vary depending on the size you cut the squash). Makes 3 cups.
What is the best way to make squash taste better?
(Re-drizzle with maple syrup part way through cooking). At the end, take the foil off and broil for a few minutes. After cooking, sprinkle with fresh salt, which really brings out the taste (both squash and maple syrup are fairly mild).

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