Friday, August 31, 2012

Spaghetti Squash With Apples

[This recipe was originally posted in conjunction with the Meijer Ad week of 9/2/12-9/8/12]

I don't usually post a new "sale recipe" if only one of the ingredients is on sale.  But that's exactly what I'm doing today...mostly because it's hard to know what to do with squash!  Squash is on sale at Meijer next week, and it will probably appear in the sale ad (and in lots of produce stands!) a few more times this fall.  Squash prepared this way is delicious, and it will make your kitchen smell amazing!  Enjoy!

Sale Ingredient:
spaghetti squash (49 cents/lb)

1 spaghetti squash, halved lengthwise, with seeds and pulp scraped out
2 Tbsp cold butter, diced into about 6 pieces per Tbsp 
2 medium apples, peeled and diced
1/3 C sugar
1/2 tsp cinnamon
1/8 tsp nutmeg

Place squash halves, cut sides up, in a 9x13 pan.  Dot the upper rim of the cut sides with butter (but not the cavity/hole).  Stir together the apples, sugar, cinnamon, and nutmeg.  Spoon half of the mixture into each squash half.  Pour 1/4 inch of water into the bottom of the pan.  Cover the pan with foil.  Bake 40-45 minutes at 350 degrees.  Uncover.  Spoon apple mixture into a bowl.  When squash has cooled slightly, drain excess liquid from the cavity.  Use a fork to shred the flesh of the squash.  It will come out in spaghetti-like strands.  Keep scraping until you are left with only the rind.  Discard rind.  Mix squash and apples together.  Serve immediately. 

Options and Tips:
  • Spaghetti squash are usually small, so double the recipe for a medium-to-large family.
  • Spaghetti squash have a very tough rind.  Use a big, heavy-duty knife to cut your squash in half!
This is an original recipe.

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