If you have never tried spaghetti squash, here’s a simple, tasty way to put a fresh healthier twist on your pasta dishes!
1 whole spaghetti squash, about 3 1/2 pounds
2 tablespoons unsalted butter
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/4 cup water
1/4 cup sugar
1/2 cup chopped Fisher® Chef’s Naturals Walnuts
Preheat the oven to 425° F.
Split the squashes in half and scrape out seeds. Line an oven tray with aluminum foil. Place squash flesh side down on pan and pour in ½ cup water. Place another sheet of foil over the top of the squash and seal the edges so that the squash will steam in the oven. Bake for 30 to 40 minutes or until the squash feels soft when you press on it through the foil. Remove from the oven and let rest 5 minutes or until cool enough to handle.
Meanwhile, bring the water to a boil in a small saucepan over medium-high heat and add the sugar. Boil until the glaze begins to brown. Lower the heat to medium and add the walnut halves. Cook until the mixture becomes golden brown. Pour the walnuts out onto parchment or wax paper to cool (use chopsticks or a fork to separate them so they aren’t touching or sitting in a pool of caramelized sugar); set aside.
Scrape the strands of squash from the inside of the skin using a fork. Toss the squash strands in a bowl with the butter, nutmeg, salt and pepper. Sprinkle with caramelized walnuts immediately before serving.