Sweetened Spaghetti Squash
This oven-roasted spaghetti squash turns tender and strandy, then gets kissed with butter and brown sugar for a lightly caramelized, dessert-leaning side. The two-step butter method adds moisture while creating a glossy finish, making it a cozy companion for fall dinners or a simple sweet accent to savory mains.
- Prep5 mins
- Cook40 mins
- Serves4
- DifficultyEasy
- 1
Preheat the oven to 400 degrees F (200 degrees C). Line a large baking dish with aluminum foil.
- 2
Thickly spread 2 tablespoons softened butter over the squash flesh; set the squash, cut-sides down, on the prepared baking dish.
- 3
Bake in the preheated oven for 30 minutes; flip the squash. Add 1 tablespoon cold butter and 2 tablespoons brown sugar to each squash cavity. Continue baking until the outer squash shells are soft, about 10 minutes more. Spoon the squash flesh into a bowl; serve.
- Calories 208.7 kcal Moderate
- Protein 2.4 g Low Source
- Carbs 37.74 g Moderate
- Total Fat 7.44 g Moderate
- Saturated Fat 3.82 g Moderate
- Trans Fat 0.0 g Low Source
- Cholesterol 14.4 mg Low Source
- Sodium 63.76 mg Low Source
- Fiber 5.63 g Good Source
- Sugar 22.2 g High
- Added Sugar 0.0 g Low Source
- Calcium 86.27 mg Low Source
- Iron 1.18 mg Low Source
- Potassium 405.01 mg Low Source
- Vitamin A 80.21 mcg_rae Low Source
- Vitamin C 7.87 mg Low Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Milk 🥛