A recipe from “The Sugar Solution Cookbook.” If you’ve tired of savory preparations for this year’s bumper crop of spaghetti squash, try this slightly sweet version.
1 spaghetti squash (2 1/2 pounds), halved and seeded 1/3 cup golden raisins 1/4 cup orange juice 2 tablespoon butter 1 teaspoon ground cumin 3/4 teaspoon ground cinnamon 1/2 teaspoon salt 1/8 teaspoon cayenne pepper 1 teaspoon grated orange zest
Place the squash halves, cut side down, in a 13″ x 9″ baking dish. Add enough water to come 1/2″ up the sides of the squash. Bake for 40 to 45 minutes, or until the squash is fork-tender. Remove from the oven and let cool for 10 minutes. Scrape the inside of the squash with a fork to remove spaghetti-like strands. Transfer to a bowl.
Meanwhile, in a small saucepan over medium-high heat, combine the raisins and orange juice. Bring to a boil, then remove from the heat and let stand for 10 minutes.
Melt the butter in a large nonstick skillet over medium heat. Add the cumin, cinnamon, salt, and cayenne pepper and cook for 1 minute, or until the spices are fragrant. Add the squash, raisins, and any remaining juices and cook for 1 minute, or until hot and well combined. Remove from the heat and stir in the orange zest, if using.