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Spaghetti Squash with Roasted Pecans




Source of Recipe


Good Things Utah
Spaghetti Squash with Roasted Pecans
by: Fresh Market Stores

* 1 spaghetti squash
* 2 med. apples, peeled, cored & cubed
* 2 Italian Sausage links, sliced
* 6 Tbsp. butter
* 1 tsp. dark brown sugar
* ½ cup roasted pecans, chopped
* ½ tsp. ground cinnamon
* salt & pepper to taste




*Ingredients may need to be increased depending on the size of the squash.


Pre-heat oven to 350 degrees. Prick squash in several places and set on baking sheet in the oven for 1 hour. Remove and let cool until easy to handle.

While squash is cooling, sauté apples and sausage together with a little butter until apple is tender, using a large deep skillet.

Cut squash in half lengthwise and remove seeds and stringy stuff from center. Using a fork, gently pull the strands of squash apart and lift them out of the shell; place "spaghetti" in skillet with apple and sausage. Melt butter in skillet and add brown sugar, cooking until heated through as you stir gently. Add roasted pecans, cinnamon, salt and pepper. Stir well and serve immediately.