Sunday, November 24, 2013

Candied Spaghetti Squash

My husband and I went to a cool "speak easy" a few months ago. The front door has a little opening (like the one at the castle in the Wizard of Oz) where they ask for a password - after you give them the password, you are greeted by a big 20's mafia type guy and he walks you to your seat in a dimly lit room with a live piano player quietly playing in the corner. It is easily the most expensive restaurant we've ever eaten at - and the food was delicious. We both ordered the steak and one of the sides was candied spaghetti squash. It. Was. Delicious. I've been want to recreate it ever since.
Candied Spaghetti Squash

  • 1 spaghetti squash
  • 2 tablespoons butter
  • Salt and pepper
  • Cooking spray
  • 5 tablespoons butter
  • 3 tablespoons brown sugar

Preheat oven to 350 degrees F.
Slice the acorn squash in half and use a spoon to remove the seeds and all the pulp. Rub a tablespoon of butter on both cut sides, then sprinkle with salt and pepper.
Bake the squash for 40 minutes cut side down on a cooking sheet you have greased with just a little cooking spray.
Once the squash is finished, use a fork to remove the flesh from the rind and immediately put into a skillet over medium heat with the butter. Once the butter is melted, add the brown sugar and stir until it starts to thicken. Continue stirring until the sauce is very thick.

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