2 medium spaghetti squash (about 2 pounds each)
4 to 6 tablespoons butter (1/2 to 3/4 stick)
1/2 cup walnuts, chopped
3 to 4 tablespoons brown sugar
* ground black pepper
Pierce each squash in 6 places with the tip of a knife. Microwave on High power 8 to 10 minutes; turn squash over halfway through cooking time. Squash is done when it feels tender when pierced with a fork or it reaches a 200 degree internal temperature.
Meanwhile, melt butter in a large skillet over Medium heat; stir in brown sugar. Add walnuts and toast 5 minutes or until lightly browned, stirring frequently. Remove skillet from heat.
Cut squash in half lengthwise; remove seeds and discard. Usinga fork, pull squash from edges into strands resembling spaghetti.
Toss squash with walnuts and butter mixture. Season to taste with salt and pepper. Serve hot.
No Nutritional Information Available
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