Home Style Spaghetti Squash
|Brown sugar||1⁄4 Cup (4 tbs), packed|
1. Cut spaghetti squash lengthwise in half; discard seeds. In 8-quart Dutch oven or saucepot over high heat, in 1 inch boiling water, place squash, cut side up; over high heat, heat to boiling. Reduce heat to low; cover and simmer 30 minutes or until squash is fork-tender.
2. When squash is done, remove from Dutch oven; drain well. With 2 forks, lift up pulp of squash to form spaghetti-like strands; drain. Return squash pulp to Dutch oven; add butter or margarine, brown sugar and salt. With rubber spatula, gently toss until butter and brown sugar melt and are well mixed.