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
- 1/4 tsp. ground cinnamon
- Salt and pepper
- 1/4 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.
I didn’t want to push our oven past its limit, so I instructed Jy to roast the squash at 400 rather than 450. I left for a walk (hard night for me, huh?) and forgot to tell him that we’d need to cook the dish longer to compensate. Between the missing stock and the slightly crispy noodles that needed more roasting, this wasn’t the best dish ever.
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.