Not too spicy, yet buttery and tender, roasted spaghetti squash is given an autumnal glow from cayenne pepper and pumpkin pie spice.




  • Halve squash lengthwise; remove and discard seeds. Place squash halves, cut sides down, in a large baking dish. Using a fork, prick the skin all over. Bake, uncovered, in a 350°F oven for 40 to 45 minutes or until tender.

  • Using a fork, remove the squash pulp from shells. In a large bowl, combine butter, pumpkin pie spice, salt and cayenne pepper. Add squash; toss to combine.

Nutrition Facts

94 calories; 7 g total fat; 15 mg cholesterol; 262 mg sodium. 10 g carbohydrates; 1 g protein;