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–+ servings
A view of the spaghetti squash with apples and cinnamon.

Spaghetti Squash with Cinnamon Apples (Quick Method)

Tender spaghetti squash baked in its own shell and topped with buttery cinnamon apples, ready in about 45 minutes.
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Prep Time 10 minutes
Cook Time 33 minutes
Total Time 43 minutes
Course Breakfast, dinner, Side Dish
Cuisine American
Servings 4 servings
Calories 137 kcal

Equipment

Ingredients
  

  • 1 spaghetti squash medium sized
  • 1 tspn water
  • 1 large apple unpeeled (any firm apple works)
  • 2 tbsp butter melted
  • 1 tbsp brown sugar
  • ½ tsp cinnamon

Instructions
 

  • Preheat oven to 400 degrees.
  • Wash and dry the outside of the squash, then cut it in half lengthwise.
    farm fresh spaghetti squash on a black granite countertop.
  • Scoop out the seeds and scrape the center clean with a spoon. Toss the seeds or save them for roasting.
  • Poke the skin all over with a fork or the tip of a knife. This helps the squash soften as it cooks.
  • Place the halves cut side down on a microwave-safe plate with 1 tablespoon of water. Microwave for 10 minutes, then carefully remove.
  • While the squash is in the microwave, wash the apple and cut it into small pieces. I left the peel on for color and texture.
  • In a medium bowl, toss the apple with the melted butter, brown sugar and cinnamon. Set aside.
    apples with cinnamon and brown sugar in a mixing bowl
  • Move the squash halves to a medium baking sheet, cut side down, and bake for 14 minutes.
  • Remove the pan and turn the squash cut side up so each half becomes a little bowl.
  • Spoon the apple mixture into the center of each half and return the baking sheet to the oven for 9 minutes, until the apples are just tender.
  • Let it cool for a couple of minutes, then scrape the sides with a fork to shred the squash into strands and mix them with the apples. Serve warm, straight from the shell or scooped onto plates.
    A view of the spaghetti squash with apples and cinnamon.
    • Be careful when you lift the squash out of the microwave. The steam trapped underneath is hot.

Notes

Notes: 
  • For the slow-roasted version, roast the halves cut side down at 375°F for 1 hour, then fill them and bake 20 minutes more.
  • Store leftovers in the fridge for 3 to 4 days.

Nutrition

Calories: 137kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 15mgSodium: 87mgPotassium: 267mgFiber: 4gSugar: 10gVitamin A: 465IUVitamin C: 5mgCalcium: 62mgIron: 1mg
Keyword baked spaghetti squash, easy spaghetti squash, easy spghetti squash recipes
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