Monday, September 8, 2008


It is that time of year for squash...and I'm not talking sports. As the weather gets cooler, my cravings for squash, particularly pumpkin goes through the roof! Since pumpkin hasn't quite made it to my grocery store, I have opted for what they do have. Spaghetti squash.

I got the idea for spaghetti squash from my friend Jen who had a recent spaghetti squash success! It sounded so yummy I had to have my own spaghetti squash success. I came across a lot of recipes that called for using the squash like it WAS spaghetti and for some reason that just didn't appeal to me. My sister made some yummy spaghetti squash with butter and brown sugar and that was the route I chose to take my success.

I split the spaghetti squash down the center and scraped out the seeds. I have to admit, I have never made spaghetti squash myself and when I cut into it, I expected to see the strand part of the spaghetti squash and actually had to check the sticker on the squash to make sure I had bought the right kind.I saw one recipe that called for keeping the squash flesh side up and it took an hour to cook. Another recipe said to put it flesh side down and cook for 30 minutes...I chose face down. I am impatient.
When the squash came out it was knife tender. I scraped the insides out and the spaghetti strands came forth! I added 2 tablespoons of butter and a 2 tablespoons brown sugar. It could have used additional brown sugar, but I wanted to stay on the healthy side so I kept it short on sugar.

1 comment:

Meg said...

I love spaghetti squash in tomato sauce. I will have to try it with brown sugar!