Sautéed Spaghetti Squash

The Ingredients

1 spaghetti squash

1 tbsp unsalted butter

olive oil

brown sugar

nutmeg

allspice

cinnamon

cayenne

sage

salt

Cutting the squash open may be the most challenging part. Use a large knife (since machetes are harder to find). Use a spoon or corer to take out its stringy, spaghetti-like insides. In a pan, combine the butter and olive oil and keep at medium heat. Add the spaghetti squash strings and sautée for 5-7 minutes, adding nutmeg, allspice, cayenne, cinnamon, sage, and salt. I love adding some cayenne pepper for a little kick without it overpowering the sweet notes. Garnish with toasted pumpkin seeds and sage. Enjoy! 

Looking fancy in its squash serving shell.