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