Description
A warm, sweet fall dish featuring roasted spaghetti squash tossed with butter, cinnamon, nutmeg, maple syrup, and topped with toasted pecans. Enjoy it as a cozy dessert or late-night treat.
Ingredients
Scale
Instructions
1. Preheat oven to 400°F (200°C).
2. Slice the spaghetti squash in half lengthwise and scoop out the seeds.
3. Drizzle the cut sides with olive oil, season with salt, and place cut-side down on a baking sheet.
4. Roast for 35–40 minutes or until the flesh is tender.
5. Allow squash to cool slightly, then scrape the strands into a bowl.
6. Melt butter in a small saucepan, then stir in cinnamon, nutmeg, and maple syrup.
7. Pour the spiced butter over the squash strands and toss to combine.
8. Top with chopped pecans and serve warm.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: 180
- Sodium: 150
- Fat: 9
- Carbohydrates: 23
- Protein: 3