Cook the spaghetti squash either in the oven for 45-1 hour - cut in half, or cook in microwave cut in half with saran wrap over it, until done. Cool and remove seeds, set the pulp aside to add later.
Saute the spices in the oil/butter mixture. Add the squash and saute until hot and mixed with the spices and butter. Put in a serving dish and sprinkle with zest and toasted nuts. I didn't have zest, but it tasted great anyway.
I think spaghetti squash taste much better when treated like a winter squash then when used as pretend spaghetti. The tomato sauce just doesn't meld well with the squash flavor. Cinnamon,and cardamom and coriander and ginger and allspice, OH MY!
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