Leafing through the latest edition of Everyday with Rachael Ray, I saw a recipe for sweet and savory spaghetti squash. I’m a big fan of spaghetti squash. It’s a warm and filling comfort food that won’t weigh you down. It’s a great way of sneaking in vegetables instead of carbs, too.
Adapted from Everyday with Rachael Ray:
Preheat oven to 450F. Take one medium (2-3 pound) spaghetti squash, cut in half lengthwise and discard seeds. In a large casserole or roasting pan, pour in 1 cup of water, vegetable broth or chicken broth. Place spaghetti squash in pan with cut side facing up towards you.
For sweet squash:
In a small bowl, combine 1 1/2 tablespoon butter, 1 tablespoon brown sugar, 1/8 teaspoon cinnamon and a pinch of salt and pepper. Place ingredients into hollow center of spaghetti squash.
For savory squash:
In a small bowl, combine 2 tablespoons grated parmesan cheese, 1 1/2 tablespoons butter, salt and pepper to taste. Place ingredients in hollow center of other squash half.
Cover entire dish with aluminum foil. Bake for 40-50 minutes or until tender. Scrape strands in the shell.
Drizzle the sweet half with 1 teaspoon honey.
Sprinkle the savory half with another tablespoon grated parmesan and 1/2 teaspoon italian seasoning.
All melty and delicious:
Brian had the sweet half and I ate the savory. Mine was absolutely delicious(and much prettier). Brian like his as well, but I think my half was the winner. The sweet half kind of tasted like a cinnamon roll with a weird consistency(my opinion), but it must have been pretty good because Brian ate it all. The savory tasted like buttered noodles with seasoning and cheese. So easy and healthy. Will be making again, soon.