Sweet Potato Spaghetti Squash with Maple-Pecan Drizzle

Ingredients

• 1 medium spaghetti squash, halved lengthwise and seeded
• 1 large sweet potato, peeled and cubed
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon ground cinnamon
• 1/4 cup maple syrup
• 2 tablespoons butter
• 1/4 cup chopped pecans

Instructions

1. 1.Prepare the squash and sweet potato

   Preheat oven to 400°F (200°C). Drizzle the cut sides of the spaghetti squash with 1 tablespoon of olive oil and season with salt and pepper. Toss the cubed sweet potato with the remaining 1 tablespoon of olive oil, salt, pepper, and cinnamon.

2. 2.Roast the squash and sweet potato

   Place the spaghetti squash cut-side down on a baking sheet. Spread the sweet potato cubes in a single layer on the same baking sheet. Roast for 40-50 minutes, or until the squash is tender and the sweet potato is easily pierced with a fork.

3. 3.Make the maple-pecan drizzle

   While the squash and sweet potato are roasting, prepare the drizzle. In a small saucepan, combine the maple syrup and butter. Cook over medium heat, stirring until the butter is melted and the mixture is smooth. Remove from heat and stir in the chopped pecans.

4. 4.Assemble and serve

   Once the squash is cool enough to handle, use a fork to scrape the flesh into spaghetti-like strands. Toss the spaghetti squash with the roasted sweet potato cubes. Drizzle with the maple-pecan sauce and serve immediately.

Nutritional Information

Equipment

• Baking sheet
• Large knife
• Fork
• Small saucepan

Tips

• To easily cut the spaghetti squash, microwave it for 2-3 minutes before cutting.
• For a spicier dish, add a pinch of cayenne pepper to the sweet potato.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

Frequently Asked Questions