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This is one of my favorite ways to eat spaghetti squash. It’s Induction friendly and counts as veggie carbs!
INGREDIENTS:
½ spaghetti squash cooked (about 3 c. threads)
½ stick unsalted butter, melted (using less will lower calories shown below)
1 tsp. cinnamon
¼ c. granular Splenda (or equivalent sweetener)
½ tsp. maple extract (or couple tablespoons sugar free maple syrup)
DIRECTIONS:
Cut squash in half and place face down in ½” water in microwaveable glass dish. MW on HI for 15 minutes. Drain off water & set squash aside. In same glass dish, melt the butter in the microwave. Stir in cinnamon, Splenda and maple extract. Now fork squash threads out of the squash skin and into the dish with the melted butter/cinnamon mixture. Stir well to blend. Bake in microwave for 3 minutes on HI. Eat while still hot. This makes a great dessert and I find I also like it for breakfast! Kind of reminds me of eating hot cereal with brown sugar & cinnamon!
NUTRITIONAL INFO: Makes 3 large servings each containing:214 calories
19.33 g fat
10.77 g carbs
2.47 g fiber
8.3 g Net Carbs
1.2 g protein
Buttoni's Low-Carb Recipes 
This sounds fabulous. We are in induction. I want to try it. I just happen to have a sp squash in the kitchen!!! Thank you!
Welcome, Dot! Trust me, this IS truly fabulous. My favorite way to eat spaghetti squash. I’m just not so fond of the popular low-carb tact of using it under spaghetti sauce. That pumpkin/squash taste is just too dominant there for me. But in THIS, that taste fades into the background. 🙂
This recipe sounds wonderful buttoni. I will give it a try one day this week. Did you use the yellow summer squash?
? I used a large yellow spaghetti squash, which is not the same thing as summer yellow squash. I don’t think summer yellow squash would be good cooked up sweet like this.
wonderful !!!! Thanks again Deb
So glad you liked it, Deborah. 🙂 It’s truly my fav way to eat spaghetti squash. I just tolerate it other ways; I adore it this way.
This is one of the best ideas yet! We are so hide bound with the idea that breakfast has to be eggs and bacon – I started having soup – because I couln’t think of anything else for a change!
As somebody else wrote – your culinary brain must be ticking 24/7 – but I love it!!!
Thanks again for the idea and recipe!
Elizabeth
Cooking on the brain 24/7? I doubt that! LOL I do like me some sleep at night. But it’s ticking most of my waking hours, my husband says. 🙂 But he loves that, too. He’s always said it was the chicken curry I made him before we got married that cinched the deal. 🙂