When I recently received spaghetti squash in my CSA box, my farm newsletter included a link to this Food 52 recipe. I had to make it after reading the first line of the article- “When you think spaghetti squash do you think snoozefest?” Maybe? I definitely hadn’t cooked or eaten spaghetti squash in recent memory.
This recipe was adapted from Food 52, contributed by Checker. I modified the proportions and method. The results were cheesy, buttery, and subtly sweet. Easy and simple to prepare and no longer a snoozefest! 😉
- 1 medium-sized spaghetti squash
- 2 tablespoons unsalted butter, melted
- 4 tablespoons turbinado sugar
- 4 to 6 T freshly grated Parmesan cheese
- 1 pinch coarse salt, plus more to taste
- Preheat your oven to 400° F. I set my oven to convection roast.
- Line a baking sheet with parchment paper or foil.
- Halve the squash lengthwise and scoop out the seeds.
- Brush the inside of the squash liberally with the melted butter and sprinkle sugar all over the insides.
- Place the squash cut side down on the lined baking sheet. Brush a little of the butter over the skin. (I used the residual butter that was left on the basting brush.)
- 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 grated Parmesan, season with salt, and serve.
thebrookcook 