Cinnamon Spaghetti Squash Recipe
Spaghetti squash cooked until tender, then sauteed with cinnamon, ginger, vanilla and a little brown sugar. A sweet, cozy side dish that is easy to double.
Servings 3 servings
Calories 62kcal
Equipment
- 16-Piece Kitchen Dinnerware Set, Plates, Bowls, & Mugs
- Large skillet
- Baking sheet for the oven method
Ingredients
- ½ spaghetti squash small, about 2 pounds whole
- 1 Teaspoon(s) extra virgin olive oil or margarine or butter
- 1 Tablespoon(s) packed brown sugar or to taste, or Equal
- ½ Teaspoon(s) grated fresh ginger
- ½ Teaspoon(s) cinnamon
- ½ Teaspoon(s) vanilla extract
Instructions
- Cut the squash in half lengthwise with a sharp knife and scoop out the seeds. Place the halves cut side down on a microwave-safe plate or dish.
- Microwave on high for about 5 to 6 minutes for a small squash, or longer for a larger one, until the flesh is soft enough to rake into strands with a fork. You can cook the squash ahead of time.
- Rake the strands out of one half of the squash with a fork. Half a squash makes 3 servings; use the whole squash and double the remaining ingredients to serve 6.
- Heat the olive oil or butter in a large skillet over medium heat.
- Add the squash, brown sugar, ginger, cinnamon and vanilla. Stir to coat, adjusting the sweetener and spices to taste.
- Saute, stirring often, until heated through, about 3 to 5 minutes.
Notes
Oven method: halve and seed the squash, brush the cut sides with a little oil, and roast cut side down on a baking sheet at 400°F for 30 to 45 minutes, until fork-tender. Then continue with step 3.
Nutrition
Calories: 62kcal | Carbohydrates: 12g | Protein: 1g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Sodium: 20mg | Fiber: 2g | Sugar: 7g
