My food style can best be summed up as “outside the box”, so why not combine my love of squash with my love of all things breakfast! Maple and Spice Spaghetti Squash celebrates all the flavors of my favorite breakfast items in a low-carb, guilt free way! Nutrient rich and a good source of fiber, spaghetti squash has a beautiful yellow interior that is stringy rather than dense in texture. When cooked spaghetti squash will easily pull into strands resembling spaghetti pasta. The neutral flavor, and hearty texture of this squash makes it versatile to use and a great addition to your menus’. Looking for one less dish to clean?… No need to transfer to a dish, the exterior shell makes a great bowl! Maple & Spice Spaghetti Squash may also be served as a side dish, and pairs great with chicken and pork.
Ingredients
Instructions
- Pre-heat oven to 400°F. Cut squash in half lengthwise. Remove seeds (save for roasting, optional) Put squash on a lined or lightly greased baking sheet cut side down. Bake until fork tender, but still a little firm; about 30 minutes. The time will vary depending on the size of the squash. Remove from oven and carefully turn over squash so it is cut side up. Allow to cool for 5 minutes. Working from the outside to the center, use a fork to separate into long strands. Transfer to dishes.
- Top with butter, pumpkin pie spice, and maple syrup. Serve hot. Tip: Treat spaghetti squash as though it were oatmeal, top in the same way. Try adding diced apples and a touch of warm milk.
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