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

Source: Midwest Living

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Recipe Summary

hands-on:
25 mins
total:
1 hr 5 mins
Servings:
6
Yield:
4 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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; fat 7g; cholesterol 15mg; saturated fat 4g; carbohydrates 10g; mono fat 2g; poly fat 1g; insoluble fiber 2g; sugars 4g; protein 1g; vitamin a 362.4IU; vitamin c 2.5mg; niacin equivalents 1.2mg; vitamin b6 0.1mg; folate 14mcg; sodium 262mg; potassium 150mg; calcium 35mg; iron 0.5mg.
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