Empanadillas de Cabello de Ángel (Spanish Spiced Spaghetti Squash Pies)

For the filling:
Cut squash in half and deseed. Place on a baking sheet with a little water. Roast at 350°F or 180°C for 45 to 50 minutes, or until tender, and set aside.

Once squash has cooled, gently scrape out flesh with a fork to get those nice strands of squash. Weigh spaghetti squash and divide that number in two: that will be how much sugar you need to add to the preserve.

Place all ingredients in a pot and cook on low to medium heat for about 40 minutes.

For the pastry:
Place flour, salt, and sugar in a food processor, or in a big bowl if making the dough by hand. Add lard or butter to the flour and pulse (or rub hands together with the flour and butter) until you have a wet sand consistency. Slowly add water 1 tablespoon at a time and pulse or knead.

Bring dough together and wrap in plastic. Refrigerate for 1 hour or overnight.

To assemble, preheat oven to 350°F or 180°C.

On a lightly floured surface, roll out dough and cut out round circles with a large cookie cutter or a big rimmed glass.

Put a tablespoon of the squash filling or preserve on one side of the circle and fold dough in half. Press edges with a fork to seal the dough together. Brush with a lightly beaten egg and sprinkle with sugar and cinnamon.

Bake for 20 minutes or until golden brown.