I spotted this recipe in the current issue of Everyday with Rachael Ray and thought I’d give it a go. It looks so cheesy and fall like! Tonight, Jy asked if he could help with dinner. Why yes dear, in fact…you can do it! I handed over the recipe and off he went. The recipe below isn’t Rachael’s exact, but what we did. I read it wrong and had my husband use 8 instead of 6 tablespoons of butter. Uh, calling Paula?
We didn’t have any stock on hand, so we went with water, which in retrospect was not the greatest idea.
- arge (4 lb.) spaghetti squash, halved lengthwise and seeded
- 2 tbsp. brown sugar
- 8 tbsp. butter
- ¼ tsp. ground cinnamon
- Salt and pepper
- ¼ cup grated parmesan cheese
- 2 cups water
- 1 tsp. honey
- 1 tsp. Italian seasoning
- In 1 squash half, combine brown sugar, 3 tbsp. butter, cinnamon, salt and pepper. In other half, combine 2 tbsp. cheese, 3 tbsp. butter, salt and pepper.
- Place both in 9-by-13- inch baking dish and add broth.
- Cover with foil and bake at 450° until tender, 50 minutes.
- Scrape into strands (still in the shell).
- Drizzle sweet with honey, and savory with italian seasoning and remaining cheese.
On the bright side, my kids were all about this dinner. In fairness, Dallas ate a little and was too frustrated at the noodles falling into his lap, so he opted for the peas that I served on the side. He stuck both hands in the large serving dish of peas and announced that he would be eating the whole bowl. One second before I almost freaked out on him for eating like a caveman (well, not really, cave folk didn’t have Tupperware), I stopped. My kid wants to eat a bowl of peas. Green light!
Have you tried Spaghetti Squash? It is so fun, versatile and kids love it. As you can probably figure, I loved the savory and Dallas loved the sweet. Jy and Max just loved that there was something made for dinner.