Roasted Spaghetti Squash with Maple Garlic Butter And Balsamic Vinaigrette

  • Gold ’n Soft® Vegetable Oil Spread - 3 Tablespoons
  • Spaghetti Squash - 1 each medium
  • Acorn Squash -1 small
  • Vegetable Base - 2 Tablespoons
  • Maple Syrup - 3 Tablespoons
  • Garlic - 2 Cloves
  • Red Chili Flakes - pinch
  • Red Bell Pepper - 2 Tablespoons
  • Balsamic Vinaigrette - 2 oz
  • Salt & Black Pepper

Pre-heat the oven to 350 F.

Clean the halved squash and the acorn squash. Place onto a baking tray cup side up, place Gold ’n Soft® Vegetable Oil Spread, vegetable base and maple syrup into the spaghetti squash halves, place the same in the center of the squash rings. Bake for 30 minutes until tender, remove and keep warm.

To Assemble: Heat a saute pan on medium and add the butter blend and garlic, cook garlic until lightly browned, add in maple syrup, chili flakes and red pepper, cook out several minutes. Remove from heat, add in the balsamic vinaigrette and season.

With a spoon gently scrape out the “noodles” from the spaghetti squash, and place them in the center of the acorn squash rings on a plate. Drizzle the warm sauce all around the squash and serve warm.