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Delectable Sweet Spaghetti Squash
Serving Size:
10
Craving a little sweetness without wanting candy? Try this sweet and savory spaghetti squash! If you have other types of squashes, that can work too!
Recipe by:
Jen Stone
Cook Times
Active Prep
5
Hands-On Cook
5
Hands-Off Cook
45
Passive
0
Total Time
55
minutes
minutes
Recipe Serving Size
10
Cooking Tools Required
8x8 inch nonstick baking pan, Cutting board, Measuring cups and spoons, Oven, Saucepan, Sharp Knives
Ingredients
4
pound
spaghetti squash
8
tablespoon
salted butter
2
cup
apple juice
1/4
cup
brown sugar
1
tablespoon
cinnamon
1
teaspoon
ground nutmeg
Instructions
Preheat oven to 400 degrees F
Clean seeds from spaghetti squash and place in baking pan
Slice butter into 1/4 inch slices
Put a 2 slices of butter in each squash and scatter rest throughout out bottoms of pan
Add apple juice to pan, add about 1 tsp of juice from pan to each squash
Mix brown sugar, cinnamon, and nutmeg
Sprinkle mix over all squashes.
Roast 45 minutes
When done, take squashes out of pan and let cool slightly
While still warm use fork to spaghetti squash
Optional- take liquid from pan and reduce in a pot for 3-5 minutes. Spoon sauce onto noodles.
Reheating Instructions
Serve warm And enjoy! Reheat in a skillet. Use sauce to hydrate squash. Reheat 3-5 minutes.
Nutrition
Calories:
148
kcal
|
Carbohydrates:
17
g
|
Protein:
1
g
|
Fat:
9
g
|
Saturated Fat:
6
g
|
Cholesterol:
24
mg
|
Sodium:
290
mg
|
Potassium:
57
mg
|
Fiber:
2
g
|
Sugar:
12
g
|
Vitamin A:
280
IU
|
Vitamin C:
1
mg
|
Calcium:
19
mg
|
Iron:
1
mg