Cinnamon Spaghetti Squash
2013 – Gluten Free Living
Cinnamon Spaghetti Squash is an extremely simple recipe and quite tasty, and I’m posting it more as an idea for those who want healthy, low calorie, gluten free, vegan or dairy free snacks, than for any other reason. It’s one of those embarrassingly simple recipes but it’s so flavorful with the cinnamon coating all the strands of spaghetti squash that I thought I would share it with those who are looking for a different way to use up this great veggie.
I was really hankering for a taste of spaghetti squash the other day and wanted a low calorie version without a lot of oil, creamy sauce, or mixed with a lot of other stuff. I wanted a plain recipe with herbs or spices but not what I usually use. So I decided to try Cinnamon Spaghetti Squash! It was fantastic. This two-ingredient recipe is hardly a recipe but it certainly is delicious.
I share this especially with those who are on restricted diets or trying to lose weight so they have another way to prepare this vegetable. Spaghetti squash is so versatile. You can make it so many ways. I have 5 or 6 ways to make this great veggie, including a delicious Italian-style one I’ll share some day. But for today I leave you with Cinnamon Spaghetti Squash.
When I initially posted this recipe in January 2013 it was before I started using my Canon so the pictures were taken with an iPhone instead. They were blurry, taken inside without good lighting, and basically just needed a lift.
So when I recently remade this recipe (May 2015) for some friends who were moving into a new home, I decided to go ahead and take some new pictures as well. How can you beat a recipe with only two ingredients?? Try this lovely gluten free and vegan recipe the next time you want to use up a spaghetti squash.
I really enjoyed this dish.
Cinnamon Spaghetti Squash is so simple to make but has a wonderful flavor.
If you’re looking for healthy, low calorie, vegan, gluten or dairy free recipes, consider giving this two-ingredient recipe a try.
Here’s what I did.
I used these two ingredients!
Bake spaghetti squash in oven about an hour or so. Allow squash to cool enough that you can handle it – 15 minutes or so. Slice squash in half. Remove the pulp and seeds. Here’s what the squash looks like after that.
With a fork, scrape out all of the spaghetti squash and put it into a casserole dish.
Here I’ve scraped out all of the spaghetti squash leaving the shell.
Place baked spaghetti squash in a large serving dish.
Sprinkle heavily with cinnamon and serve.
Cinnamon Spaghetti Squash is a great side dish for holiday menus, too.
This simple way to make spaghetti squash is extremely tasty. Feel free to add other spices or herbs you like.
Here’s the recipe such as it is.
CINNAMON SPAGHETTI SQUASH
(My own concoction)
- 1 spaghetti squash
- Cinnamon, as desired
- Place spaghetti squash on baking sheet.
- Bake spaghetti squash in 350° oven about 1 hour or until cooked through.
- Remove from oven.
- Allow squash to cool about 15 minutes or so.
- Slice squash in half.
- Remove seeds and pulp.
- With a fork, dig out all of the squash.
- It comes out in strands like spaghetti.
- Place squash in a small casserole dish.
- Sprinkle heavily with cinnamon—as much as you desire.
Cinnamon Spaghetti Squash is incredibly low calorie. It’s a great recipe for those trying to lose weight, plus it has a lot of fiber.
I’ve saved a bite or two of Cinnamon Spaghetti Squash for you!