Nothing screams fall like a side dish of squash (at least that is what our Mom thinks)! This is one squash recipe my whole family will eat. I am sure the brown sugar and butter have a little to do with that, but at least there is some squash in there, too!
Sweet Spaghetti Squash Recipe:
1 medium spaghetti squash
6 Tablespoons butter
1/4 cup light brown sugar
1/2 teaspoon ground cinnamon
1/2 cup chopped pecans
Salt and pepper to taste
Cut squash in half lengthwise. Scoop out the seeds then place the halves cut side down in a baking dish filled with enough water to cover the bottom of the dish. Bake at 350 degrees for an hour or until the shell of the squash is flexible and the inside is tender. Let the squash cool for 10-15 minutes. Using a fork, scrape out the inside of the squash to form strands. Place all of the squash strands into a large bowl and toss with butter, brown sugar, cinnamon, pecans, salt and pepper. Serve hot.
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