Thursday, October 1, 2009

Mulled Spaghetti Squash

I still have my spaghetti squash from a few weeks ago; I'm going to try this recipe from Kosher By Design Lightens Up - seems like a nice addition to a Sukkot table.

2 spaghetti squash
1 tbsp ground cinnamon
1 tsp fine sea salt
1/4 tsp ground allspice
1/4 tsp ground nutmeg
8 tsp olive oil
1/2 cup apple cider, divided
4 tbsp honey, divided

Preheat oven to 450.

Cut each squash in half lengthwise. Scoop out and discard the seeds.

In a small bowl, combine the cinnamon, salt, allspice, nutmeg and oil. Drizzle the spice mixture into the 4 cavities. Pour 2 tbsp apple cider into each cavity. Mix with the spices in the cavity and brush some of the mixture onto the flesh of the squash. Drizzle 1 tbsp of honey over each half. Wrap each half individually in foil. Place on a baking sheet.

Roast for 50-60 minutes, or until tender.

Remove from oven, and when cool enough to handle, remove and discard the foil. Cut each half in half again, making 8 portions.

Pull a fork lengthwise through the flesh to produce strands that resemble spaghetti. Mix the spices in the center cavity into the strands. Transfer to a serving bowl.

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