Spaghetti Squash with Chipotle Honey Butter

By ccavaletti

Ingredients

• 2 spaghetti squash, approximately 4 lbs.
• 2 oz unsalted butter
• 2 canned chipotle chiles, seeds removed and chopped, approximately 1-2 tsp.
• 2 tsp honey
• 1 tsp kosher salt
• salt and pepper for seasoning the squash

Preparation

Step 1

Preheat the oven to 350º. Cut the squash in half lengthwise. Scrape out the seeds with a spoon and sprinkle the insides of all pieces with salt and pepper. Place face down on a non-stick cookie sheet and put a small amount of water in the bottom to help steam and keep moist. (approximately 1-1/2 - 2 cups)

Place in oven and bake for 45 minutes. Remove from the oven and let cool on the pan.

When cool, pick up the squash and run the tines of a fork along the insides and pull the "noodles" of the squash out. Do this until the skins of the squash are empty. Place the squash in a mixing bowl, discard the skins.

In a small pan, melt the butter until frothy. Add the chipotle, honey and kosher salt.

Mix well and remove from heat. Pour over the spaghetti squash and mix gently until all the squash is coated in the butter. Serve warm.