Recipe by Altari
I made this for my husband a few nights ago on a whim and he really seemed to like it. The fruit juice gives the squash a richer flavor. Serve it with more produce mixed into the strands for a different flavor (I like pomegranite seeds or green peas).
Top Review by Miss Annie in Indy
Very good Altari. It's nice to find a different way to fix spaghetti squash. I added a diced apple to the center of my squash, your ingredients and sprinkled sucant over, covered and baked. I only made half the squash this way, the other half I cooked with garlic-herb butter. Scooped out the seeds and stringy pulp, add ingredients, place in baking pan with about 1 cup of water, cover with foil and bake. Your fruity version would be good with a pork dish. I liked it by itself. This recipe really livens up the taste of the spaghetti squash instead of trying to mask it. I had never thought of using fruit with spaghetti squash, you have opened my eyes to a whole new range of possibilities. Thanks for posting this wonderful recipe. — Jan 5, 2006
- 1 (2 lb) spaghetti squash
- 2 teaspoons salted butter
- 1 tablespoon orange juice
- 1 tablespoon apple juice
- 1 teaspoon lemon juice
Directions See How It's Made
- Preheat oven to 450 degrees.
- Cut the squash lengthwise with a sharp knife. If the rind is still very touch, microwave it for a few minutes to soften.
- Scoop out the seeds and stringy pulp.
- Place squash halves on pieces of aluminum foil.
- Divide butter and juices between the two halves and place in the centers.
- Wrap the squash so the overlap is at the top (the hollow center).
- Place in middle oven rack and bake for at least 45 minutes. If you prefer your squash much more tender, leave in for up to 1 hour and 10 minutes, but check on it frequently.
- String the squash by running a fork along the sides. Serve in rind.