Spaghetti Squash

We've mentioned in past CSA related posts we like to try new things. We made this spaghetti squash with spicy meat sauce recipe with our first spaghetti squash. We weren't quite pleased with how the spaghetti squash was roasted and wanted to try again.

That particular recipe had called for you to roast the spaghetti squash cut side down. We found that this way retained a lot of moisture and the spaghetti squash had a lot of water in it. For our next spaghetti squash we wanted to roast it cut side up. I found a recipe from Pioneer Woman that put a completely different spin on the vegetable and I thought this would be a great way to try spaghetti squash for our second attempt. Read on for the recipe and be sure to go to her website for more pictures and details (website hyperlinked in recipe title below).

Spaghetti Squash with Maple Syrup and Shallots by Pioneer Woman
Ingredients
2 whole Medium Spaghetti Squash
3 Tablespoons Butter
2 whole Shallots, Finely Minced
1/4 cup Maple Syrup
Dash Of Salt
Dash Of Nutmeg

  We halved everything

Directions
   Preheat oven to 375 degrees.
   Pierce spaghetti squash a few times with a sharp knife. Place on a cookie sheet and bake for 1 hour. (We halved the squash, scooped out the seeds, and dressed with olive oil, salt and pepper; then roasted cut side up for about 45 minutes.)
   Cut squash in half. Scoop out and discard seeds and slimy pulp. Scrap out the rest of the squash with a fork. Place in a bowl. Keep warm.
   In a large skillet, melt butter. Cook shallots over medium heat for 2 minutes or until soft. Reduce heat and add maple syrup. Cook for a minute, then remove from heat. Stir in salt.
   Pour mixture over squash. Sprinkle on nutmeg and mix together gently. Serve warm.

We served the spaghetti squash as a side with bbq pork chops.

Do you have a favorite spaghetti squash recipe? (Patrick may be done with experimental spaghetti squash recipes though.)