Roasted Spaghetti Squash
Description
The first time I made this was a happy accident—I had intended to put melted butter, salt, and pepper on the cut squash for roasting, but I had a major mental lapse and accidentally put turbinado sugar on the squash instead. Fortunately, I loved it, and this is how I make it now.
Ingredients
- 1 medium-sized spaghetti squash
- 3 tablespoons unsalted butter, melted
- 4 tablespoons turbinado sugar, more to taste
- 1 handful freshly grated parmesan cheese
- 1 pinch salt, to taste
Directions
- Preheat your oven to 400° F.
- Line a baking sheet with foil.
- Halve the squash lengthwise and scoop out the seeds.
- Brush the inside of the squash liberally with the melted butter and sprinkle a bunch of sugar all over the insides, too.
- Place the squash cut side down on the foil-lined baking sheet, and brush a little of the butter over the skin.
- Bake for 45 minutes to an hour, or until the skin of the squash is starting to show some brown blisters.
- Use a fork to scrape out the strings of squash, loosening it so that it's a spaghetti-like consistency.
- Toss with plenty of grated Parmesan, season with salt, and serve.
