Spiced Spaghetti Squash

I’m going to give you the recipe as it was given to me, with very rough measurements, as the amounts you use depend greatly on the size of the squash you’re cooking and your own personal taste. I would recommend adding in the butter slowly, you don’t want to drown the squash in it.

1 Spaghetti Squash
Butter (4-8 tablespoons)
Ground cinnamon  (roughly 1 teaspoon)
Ground nutmeg  (roughly ½ teaspoon)

Prick the squash with a  large knife to prevent it from bursting in the oven.  Place on a pan, and roast at 375 degrees for 1 hour.

Cut the squash in half, and scrape all of the seeds out with a fork or spoon, taking care not to scrape out the meat of the squash. Drag a fork along the sides of the squash, and the meat will begin to form “spaghetti” strings.

Place all of the strings into a bowl, and toss with butter, cinnamon & nutmeg. Sprinkle with salt and pepper to finish.