Remember when Heidi gave me all of those beautiful vegetables from her garden? Well, I’ve just used up the final two veggies! Spaghetti Squash…mmm – I had to think about how I could use them – what would be something different that everyone would like? You know how hard it is to get everyone to eat their vegetables! I added just a touch of sweetness to the roasted Spaghetti Squash and it was a real winner…Kids will love this one and they won’t even know it’s a vegetable…
Brown Sugar & Butter Sautéed Spaghetti Squash
2 Spaghetti Squash
extra virgin olive oil
salt & pepper
2 tablespoons butter
2 tablespoons brown sugar
Heat oven to 350 °F. For a quick tutelage on roasting Spaghetti Squash see Heidi’s Spaghetti Squash post! Cut squash in half and remove seeds. Drizzle with olive oil, salt & pepper. Place face down on a baking sheet and roast for one hour. When they are finished roasting remove them from the oven and cool slightly.
In a medium skillet, heat butter, brown sugar and 1/2 teaspoon salt. Using two forks, shred the spaghetti squash. Scoop the shredded spaghetti squash into the melted brown sugar & butter. Sauté a few minutes.
Pour Brown Sugar & Butter Sautéed Spaghetti Squash into a bowl and sprinkle with cinnamon sugar. Enjoy!
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