Oven Roasted & Caramelized Spaghetti Squash
Eating seasonally is something we’re pretty big on at THE FULLEST and Mother Nature makes that oh so easy in the fall. One of our favorite vegetables at this time of year is spaghetti squash because it’s at its peak from the early fall through the end of winter. This recipe doesn’t really mess with perfection, and lets the spaghetti squash sing in her natural state, minus a few simple pantry and herb garden ingredients. Nourishing and delicious, we hope you enjoy this fall veggie dish!
Ingredients:
- 1 organic spaghetti squash
- 1 tablespoon organic, raw cultured butter
- Handful of organic chopped thyme or rosemary
- ½ teaspoon of organic brown sugar
Assembly:
- Preheat oven to 350° F
- Cut the spaghetti squash in half and place on a baking sheet in a roasting pan (cut side up)
- Coat squash in butter, chopped thyme or rosemary, salt and cracked pepper
- Add a scattering of brown sugar and a little water to the bottom of the pan
- Cover with lid and roast for 30 minutes
- Uncover and turn up heat to 425° F until squash is caramelized and yummy
