Spaghetti Squash with Nutmeg Recipe

Pan size: 9 x 13 baking dish Temp: 375°F degrees Cooking time: 50 to 60 minutes Servings: 4 to 6

Spaghetti Squash Baking Directions

1 medium spaghetti squash
2 tablespoon butter
1 tablespoon honey
1/2 tablespoon nutmeg
salt and black pepper to taste

Preheat the oven. Cut the spaghetti squash in half and remove seeds and membranes. Place spaghetti squash in a baking dish and add the butter, honey, nutmeg and seasoning. Add enough water to cover the bottom of the dish. Bake until the skin gives easily under pressure (using an oven mitt) and the inside is tender.

Use a fork to pull out the spaghetti-like strands from the inside of the spaghetti squash. Toss the spaghetti strands a little to distribute the seasonings. Serve in a serving dish with a tablespoon of butter and sprinkled with nutmeg. Serve hot.

Microwave Method: Cut spaghetti squash in half and scoop out the seeds and fibers with a large spoon. It's especially important, when microwave, with a sharp knife to pierce a few holes in the spaghetti squash skin, to allow steam to escape.

Place spaghetti squash halves, cut side up in a large microwave safe dish with 1/4 cup water, cover with plastic wrap and pierce the wrap in a few places to allow steam to escape. Microwave on High power for 10 - 20 minutes or until the skin gives easily when pushed with a wooden spoon. Let spaghetti squash stand for a minute or two. Use a fork to scrape the pasta-like insides out of the shell onto a service plate or bowl.