I don’t make squash often, but when I do this is exactly how I do it. My Dad always made it this way for us, and I’ve prepared it this way ever since!
All you need is a spaghetti squash (this recipe is delicious with acorn squash too!), butter, and brown sugar. I usually cook the squash on 425 or 450 degrees for 45 to 60 minutes. First, carefully cut the squash in half, lengthwise, and scoop out the seeds.
Then, place about 1/2 tablespoon of butter in each half and bake in the oven.
After about 30 to 40 minutes, check the squash. If it is almost tender, you can now add the brown sugar! I probably go a little heavy and add a full tablespoon to each half- but use your judgement for how much you want.
When the squash is fork tender, it’s done. Just pull the strands apart with a fork and mix it all up, and then you have a semi-healthy delicious side dish!
I enjoyed this as a side dish to some meatloaf muffins a few weeks ago.