Spaghetti squash is amazing to me. Have you ever had it?! It’s a squash, but the insides are stringy in a good way, like spaghetti. You can use them in really any recipe that you would usually use noodles in – oh,and some that you usually wouldn’t. We have spaghetti squash at work from time to time, but I never seemed to make it for myself. I don’t know why – I enjoy eating it, and it’s fairly easy to cook. A few weeks ago, though, I went on a spaghetti squash kick, and it was delicious.
This recipe is a little different take on spaghetti squash – a sweet take. A friend at lunch a few weeks ago suggested I try something similar. At first I was skeptical, but it showed up and impressed. Way to go, spaghetti squash!
Let’s make it!
- 1 cup of spaghetti squash (of the inside), cooked
- 2 teaspoons cinnamon
- 1 tablespoon coconut sugar or maple syrup
- Mix the spaghetti squash with the cinnamon and coconut sugar or maple syrup
- If not already warm, heat until warm
- Eat & Enjoy