I wanted to post a few tidbits from our holiday meal this year. My cousin and I whipped up a feast for the family that was truly delicious (I used the term whipped loosely, because this did take careful planning and time). This recipe caught my eye on Pioneer Woman's website. It looked light and delicious and a great compliment to our ham and roast beast. Enjoy!
2 whole Medium Spaghetti Squash
3 Tablespoons Butter
2 whole Shallots, Finely Minced
¼ cups Maple Syrup
Dash Of Salt
Dash Of Nutmeg
Preheat oven to 375 degrees.
Pierce spaghetti squash a few times with a sharp knife. Place on a cookie sheet and bake for 1 hour.Cut squash in half. Scoop out and discard seeds and slimy pulp. Scrap out the rest of the squash with a fork. Place in a bowl. Keep warm. In a large skillet, melt butter. Cook shallots over medium heat for 2 minutes or until soft. Reduce heat and add maple syrup. Cook for a minute, then remove from heat. Stir in salt. Pour mixture over squash. Sprinkle on nutmeg and mix together gently. Sever warm.