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Sweet Spaghetti Squash

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  Spaghetti squash 1 Medium
  Butter 1 Tablespoon
  Carrots 4 Medium, finely grated
  Shallot 1 , minced
  Currants 1⁄4 Cup (4 tbs) (Optional)
  Water 1⁄2 Cup (8 tbs)
  Fresh dill 1 Teaspoon (Optional)
  Pure maple syrup 2 Tablespoon (Optional)
  Cinnamon 1 Teaspoon
  Cardamom 1⁄2 Teaspoon
  Sea salt 1⁄2 Teaspoon (Optional)
  Ground white pepper 1⁄4 Teaspoon (Fresh)

GETTING READY 1) Finely grate the carrots. 2) Mince the shallots. 3) Cut the suqsh into half and slice lengthwise. 4) De-seed the squash 5)In a steamer, place the squash with facedown. 6) Cover the steamer and keep it over the boiling water for at least 20 minutes or until squash is soften. 7) Let the squash get cold. 8) Scrap the squash from the shel and keep aside. MAKING 9) In a large pan, heat and melt the butter. 10) To the pan, add carrots, minced shallots and currants. 11) Saute them for several minutes. 12) In the pan, add water and cover it with lid. 13) Cook the carrots on low flame until tender. 14) Mix in carrot with dill, maple syrup along with cinnamon and cardamom. 15) Season the mixture with sea salt and pepper. 16) Add to the pan, steamed squash and stir the mixture well. 17) Cover the pan and while stirring cook on low flame for 10 minutes or until all water dried up. SERVING 18) Serve hot with curried vegetables. 19) Use the leftover squash in soups and stews.

Recipe Summary

Difficulty Level: 
Side Dish
Everyday, Healthy

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Average: 4.3 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 908 Calories from Fat 202

% Daily Value*

Total Fat 24 g36.2%

Saturated Fat 10 g49.9%

Trans Fat 0 g

Cholesterol 32.3 mg10.8%

Sodium 1256.6 mg52.4%

Total Carbohydrates 184 g61.3%

Dietary Fiber 11.8 g47.3%

Sugars 31.6 g

Protein 16 g31.6%

Vitamin A 855% Vitamin C 118.7%

Calcium 61.3% Iron 47.6%

*Based on a 2000 Calorie diet

Sweet Spaghetti Squash Recipe