Ingredients
Scale
- 1 medium-sized spaghetti squash
- 2 tbsp olive oil
- Kosher Salt and black pepper, to taste
- 2 tbsp maple syrup
- 1 small acorn squash, peeled and diced
- 1 tbsp butter (can be substituted with coconut oil for a vegan option)
- A handful of chopped fresh herbs (sage, rosemary, and thyme work well)
Instructions
- Preheat your oven to 400°F (205°C).
- Cut the squash in half lengthwise with a sharp knife and remove the flesh of the squash and seeds.
- Season the cut sides with salt and pepper and then lightly brush them with 1 tablespoon of olive oil.
- Spread the cut sides down on parchment paper on top of a baking pan and bake the squash.
- Put in the oven and roast for 30-40 minutes (depending on size) until fork tender.
- Toss the diced acorn squash with the remaining olive oil, a tablespoon maple syrup, and a sprinkling of salt and pepper in a large mixing dish a little bit while the spaghetti squash roasts.
- Place the acorn squash cubes in a single layer on a separate baking sheet. Put in the oven with the spaghetti squash and roast for 20-25 minutes, or until the squash is soft and caramelized.
- When the spaghetti squash is done roasting and has cooled slightly, scrape the long strands from the sides with a fork and fluff them before placing them in a serving bowl.
- Combine Roasted acorn squash, butter, herbs, and crushed red pepper flakes (if using) – Salt and pepper to taste, as needed as squash has natural sweetness.
- Prep Time: 15 Minutes
- Cook Time: 40-50 Minutes