thepioneerwoman
Spaghetti Squash with Maple Syrup and Shallots
In the next post, I’ll continue the turkey brining discussion, and move on into roasting the sucker. Meantime, here’s a yummy Thanksgiving side dish!
👥 8 Servings⏱️ Prep & Cook: 1h 10m⏳ Prep: 10 min🔥 Cook: 1h👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●knife
- ●bowl
- ●skillet
📝 Preparation Steps
1
Preheat oven to 375 degrees.
2
Pierce spaghetti squash a few times with a sharp knife. Place on a cookie sheet and bake for ⏱️ 1 hour.
3
Cut squash in half. Scoop out and discard seeds and slimy pulp. Scrap out the rest of the squash with a fork. Place in a bowl. Keep warm.
4
In a large skillet, melt butter. Cook shallots over medium heat for ⏱️ 2 minutes or until soft. Reduce heat and add maple syrup. Cook for a minute, then remove from heat. Stir in salt.
5
Pour mixture over squash. Sprinkle on nutmeg and mix together gently. Sever warm.
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