I was going to get this recipe to y’all yesterday – but my camera decided to become a not so pleasing monster.  It took all of my recent food pictures hostage.  I found that the picture card was horribly corrupt and I freaked out.  Just when I was about to scream to the heavens to appease the angry camera monster,  Blue came to the rescue (my darling hero) and had to perform a recovery on the pics.  So there you have it.

And now back to My Favorite Fall Food: Sweet & Savory Spaghetti Squash.

Just a little somethin’ somethin’ I like to bake in the oven.  Super simple and satisfying,  sweet & savory and simply stupendous.  Any more salacious words I can use to describe this wonderful fall side dish?

This is such a pleasing dish all by itself or a great accompaniment with grilled chicken.  I just may serve it up at our Thanksgiving table this year.

Round up your medium sized spaghetti squash, some butter and brown sugar.

Don’t forget the cinnamon, nutmeg and garlic powder!

Whew – I just have enough garlic powder for the savory part of the dish.  Note to self:  buy more garlic powder.

Cut the spaghetti squash lengthwise.

Scrape out all the seeds.

You’ll need 2 tablespoons of the good stuff – I always use unsalted butter, so I can zest it up later.

Place both halves in a 13×9 glass dish with just enough water to cover the bottom.
Divide the butter – 1 tablespoon for each half.

Now sprinkle on the the brown sugar.

Go ahead, sprinkle a little more.

Now add the nutmeg and cinnamon – don’t be shy!

After all the brown sugar sweetness & cinnamon spice is sprinkled on,

add some garlic powder; usually about 1/3 of a teaspoon depending on the size of the squash.

Don’t forget the salt-n-peppa – a few shakes will do.

It’s now oven ready.  Just cover it tightly with foil and bake for 45 min. in a 375° oven.

There you have it – hot out of the oven

Just scrape out the “spaghetti” strands with a fork.

You can mix it up in the skin and eat it now or

load it in to your pretty serving bowl.

Look at that golden goodness.

Yummy with grilled chicken.

A golden sweet & savory glaze coats the squash.

Fork tender and ready for my mouth – mmm mmm ….

 Printable Recipe

My Favorite Fall Food: Sweet & Savory Spaghetti Squash

1 medium spaghetti squash
2 Tablespoons butter
3 Tablespoons brown sugar
Sprinkles of cinnamon, nutmeg, garlic powder, salt and pepper

Cut squash in half, core out seeds. Place in a 13×9 Pyrex dish, with enough water to cover the bottom of the pan. Divide the butter, putting a 1 tablespoon pat in each half.  Sprinkle the brown sugar over the squash halves, and then the spices. Cover tightly with foil.
Bake in a 375° oven for 45 min or until squash is fork tender.
Scrape out the spaghetti squash and place in a serving bowl.

Zesty cheers,
Robyn