Spaghetti Squash
This is another simple, comfort food that is wonderful in the winter.
1 Spaghetti Squash
1/3 Cube of Butter (real butter!)
1/3 Cup of Brown Sugar
With a large knife, carefully slice the spaghetti squash in half, lengthwise. This will be the trickiest part of the recipe – I usually cut the ends off to make it a bit easier, and score a “cut line” along the outside. Then I dig the knife in, and wriggle it back and forth, working along the line until it splits open. It might take some time and some muscle, but it’s worth it!
Once you have the squash open, scoop out all the seeds and discard. Rub the inside of the meat with thick slices of butter – don’t be afraid to get your hands messy! Add about 2-3 large spoonfuls of brown sugar and press into the buttery squash.
Cook at 350 for about 45 minutes. I usually check it after about 30 minutes, spooning melted butter and sugar over the squash to keep it moist. Once the squash easily peels away with a fork into thin “spaghetti” like strips, it’s done! Let cool for a bit, scoop it out into a bowl and top with fresh ground salt and pepper. (We swear by coarse ground salt and pepper both – no comparison!) Enjoy!
Another wonderful and easy variation is to coat in chopped garlic and olive oil.
Tags: Comfort Food, Squash
