, , , ,

Well, I finally have the strength to lift my fingers and type a blog post.  I’m still recovering from my first Tough Mudder (hey, I have the blog badge to prove it).  I have bruises and gashes all over my body that makes it me look like I’m abused. But I can finally move my muscles without wincing so I guess that’s a good thing.  As soon as I have them, I’ll post the pictures – I need to brag with visual proof that I swam through ice, ran up miles of mud hills, climbed over 12 foot walls, and crawled through 10,000 volt live wires.  Yeah, I can’t believe I did this either.

Anyway, I mentioned how excited I was about my Spaghetti Squash.  It was my first time making this fall favorite and I think it was a success.  Spaghetti squash has a mild flavor, so I wanted some extra sweetness.  Because I was a first-timer, I thought using the squash as spaghetti, marinara sauce and all, was a little weird (I’m too much of a pasta-lover).  So  I made my own recipe, with some fall flavors.  Check out the recipe below!

Fall Spaghetti Squash with Brown Sugar and Parmesan

Fall Spaghetti Squash with Brown Sugar and Parmesan

Shred cooked squash with fork

Shred cooked squash with fork

  • 1 spaghetti squash
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 3 tablespoon butter
  • 3 tablespoons olive oil
  • 1/2 tsp salt (or to taste)
  • 1/4 tsp pepper
  • 1/4 cup brown sugar
  • 1 tsp cinnamon
  • 1/4 cup parmesan

Preheat oven to 350.

Cut squash in half.  To cut, stab the squash right in the center, and then pull the knife handle towards you so you cut the bottom in half first.  Repeat in the other direction.  (This is easier than trying to slice it “hot-dog style” – the skin is just too thick.)

Add shredded squash to the pan

Add shredded squash to the pan

Place both halves in an oiled pan, face down.  Bake for 30 minutes.

Meanwhile, sautee onion and garlic in butter and oil.  Add salt and pepper.  Cook until soft (about 5 minutes) and add brown sugar and cinnamon.

When spaghetti squash is done, remove from oven and shred with a fork.  Remove as much of the flesh as possible, adding to the pan with onions and garlic.  Add parmesan.

Sautee squash with onion and garlic mixture until well-mixed, about 5 minutes.  If dry, drizzle with more oil if needed.  Top with extra parmesan.


Hollow out the squash as much as possible