Spiced Spaghetti Squash

Prick the squash with a large knife to prevent it from bursting in the oven. Place on a pan, and roast at 375 degrees for 1 hour.

Cut the squash in half, and scrape all of the seeds out with a fork or spoon, taking care not to scrape out the meat of the squash. Drag a fork along the sides of the squash, and the meat will begin to form “spaghetti” strings.

Place all of the strings into a bowl, and toss with butter, cinnamon and nutmeg. Sprinkle with salt and pepper to finish.

Note: The seasoning measurements are rough measurements and could vary depending on the size of the squash and your personal taste. I would recommend adding each in slowly in order to avoid over-seasoning or drowning it in butter.