Roasted Spaghetti Squash

Ingredients:

1 spaghetti squash, cut in half

1 cup water

4 ounces vegan butter, melted

1 teaspoon salt and pepper mix

1 tablespoon brown sugar

1/4 teaspoon ground cinnamon

Preparation:

Preheat oven to 350F˚

Cut squash in half and remove seeds with a spoon.

Season squash halves with salt and pepper mix. Add water to baking dish and place squash in center.

Cover with aluminum foil and place on center shelf in preheated oven.

Cook for 1 hour or until soft in center when pierced with a fork. Be very careful when lifting off the aluminum foil as the steam coming out can easily burn you.

If done, remove aluminum foil completely and set aside until cool enough to handle.

With a fork, scrape out all the strands of squash and place in a bowl. Add all remaining ingredients and mix well.

Taste and adjust seasoning if needed. Serve right away or precook the day before or of, and quickly microwave when needed.

Note: Follow the video instructions. The butter in the video is not melted, but I found it is much better when you melt the butter before adding.