|It almost looks like sauerkraut here - doesn't it?|
Roasted Spaghetti Squash (Adapted from Food 52)
1 medium spaghetti squash
3 T butter, melted
4 T brown sugar
Parmesan cheese, grated
Line a baking sheet with aluminum foil (trust me you need to do this). Halve squash and removed seeds. If you are having difficulty halving the squash, microwave it on medium for a minute or two. Brush inside of squash with 2T melted butter. Sprinkle with brown sugar and salt/pepper. Place cut side down and brush skin with butter. Bake at 400 for about 45 minutes, until the skin is browned in spots but before sugar and butter are burnt. Remove from oven and using a fork scrape out squash (this is where the magic happens). Toss the squash on the aluminum foil with the sugar and butter that has oozed out onto the baking sheet. Next toss in the Parmesan cheese, add additional salt/pepper as needed.
|Ready to be turned face down and roasted|