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


Ingredient Checklist


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.

  • 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; 4 g saturated fat; 1 g polyunsaturated fat; 2 g monounsaturated fat; 15 mg cholesterol; 262 mg sodium. 150 mg potassium; 10 g carbohydrates; 2 g fiber; 4 g sugar; 1 g protein; 0 g trans fatty acid; 362 IU vitamin a; 3 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 14 mcg folate; 0 mcg vitamin b12; 35 mg calcium; 0 mg iron;