The first time we had sweet spaghetti squash was at Windmill Point, in Nags Head, NC. That was many many years ago. We have been looking for a recipe that was somewhere close since. This isn't it, but it's pretty darn good. The apple helps sweeten things and the little sprinkle of course sea salt on top should be more of a after taste. Hope you find this as fantastic as we did.
1Preheat oven to 350
Cut medium spaghetti squash lengthwise.
Scoop out seeds, wrap each haft separately in double layer of foil, and place flat side down in shallow pan.
Core apple, do not peel, wrap in foil and place in pan with squash.
2Pour about 1/2 inch of hot tap water in pan.
Put pan in oven, and bake squash-apple for 1 hour.
After 1hour turn off oven let pan sit in oven for 30mn.
Take pan from oven and let sit till squash is cool enough to,handle (15-20min). Use a fork or a spoon to scoop out the inside of the squash into a bowl. Take apple out of foil, it will push out of apple peel, add to bowl.
3Add cinnamon, walnuts, pinch of table salt, half of the brown sugar, half of the butter, and toss together. Use remaining butter to coat the inside of a small baking dish, pour mixture in. Sprinkle remaining brown sugar on top, sprinkle course salt on top, bake at 350 for 20min, till bubbling. ENJOY!