Brown Sugar Spaghetti Squash

Spaghetti squash isn’t just for savory dinners—it also makes a surprisingly lovely base for a warm, buttery dessert. When roasted and tossed with brown sugar, cinnamon, and nutmeg, this humble veggie transforms into something that feels like fall in a bowl. It’s sweet, cozy, and unbelievably easy to make.

I actually stumbled upon this idea one afternoon while I was prepping squash for a stir fry and had an extra half sitting on the counter. I figured, “Why not try something sweet?” A bit of butter, a sprinkle of brown sugar, and a dash of cinnamon later—I was hooked. Now it’s my go-to when I want a dessert that doesn’t feel overly indulgent but still hits the spot.

Why This Is a Favorite in My Kitchen

There are a few reasons I keep making this over and over again:

• It’s simple: Just roast, fluff, and dress up. That’s it.

• It satisfies that sweet craving without being too heavy. Think of it as the warm cousin of cinnamon-sugar roasted sweet potatoes.

• It’s flexible: Add-ins like toasted pecans, raisins, or even a drizzle of maple syrup can change the vibe completely.

• It’s naturally gluten-free and can be made dairy-free, which makes it easy to share at gatherings without worrying about dietary needs.

Plus, there’s something really fun about scraping the squash into strands. It’s one of those oddly satisfying things I look forward to every time.

Ingredients You’ll Need

• 1 medium spaghetti squash

• 2 tablespoons butter (or vegan butter if you like)

• 2 tablespoons brown sugar (adjust to taste)

• ½ teaspoon ground cinnamon

• A pinch of nutmeg

• Optional: toasted walnuts, pecans, or raisins for texture

Tip: If your squash feels rock solid, pop it in the microwave for 2–3 minutes to soften it slightly before cutting.

Roasting Spaghetti Squash (The Sweet Way)

Here’s how I like to roast it when making the sweet version:

1. Preheat your oven to 375°F (190°C).

2. Rinse and scrub the outside of the squash, then dry it thoroughly.

3. Carefully slice it in half lengthwise and scoop out the seeds.

4. Rub the cut side with a little coconut oil—it complements the sweetness.

5. Place the halves cut-side down on a lightly oiled or parchment-lined baking sheet.

6. Roast for 35–45 minutes, or until the flesh feels tender when you poke the skin with a fork.

7. Let it cool a bit, then use a fork to pull the strands away from the skin.

Making It in the Microwave (Quick Weeknight Fix)

Some nights, I just don’t want to wait on the oven—and that’s when the microwave method comes in handy.

1. Prep the squash as above (cut, deseed, rinse, and dry).

2. Place the halves face down in a microwave-safe dish and add about ¾ inch of water.

3. Cover tightly with plastic wrap and microwave for 10–12 minutes.

4. Once tender, let it cool slightly and fluff with a fork.

This method is perfect when you’re short on time but still want something warm and sweet to enjoy after dinner.

Making It Whole (If You Don’t Want to Cut Raw Squash)

I’ll admit it—cutting raw squash can be a bit intimidating. If that’s the case, you can roast the whole thing.

1. Preheat oven to 375°F.

2. Rinse and scrub the squash, then prick it all over with a small knife.

3. Place it on a baking sheet and roast whole for about 1 hour 20 minutes, flipping halfway through.

4. Once cool, cut in half, scoop out the seeds, and fluff the strands.

This is a good hands-off method if you’re doing other things in the kitchen

Turning the Strands into Dessert

Here’s where the magic happens:

1. While the squash is still warm, toss the strands with melted butter, brown sugar, cinnamon, and nutmeg.

2. Stir well so everything melts together and coats those golden strands.

3. Add in toasted nuts or raisins if you like a bit of crunch or chew.

I usually serve this straight from the pan—no fancy plating needed. But it’s also really pretty when scooped back into the squash shell for a rustic, fall-themed presentation.

Serving Suggestions

This makes a cozy little dessert for chilly nights, but I also love it as a sweet side at brunch. It pairs beautifully with a cup of chai or coffee. I’ve even scooped some into small ramekins, sprinkled a little more sugar on top, and broiled it for a caramelized crust—like a shortcut crème brûlée!

Storage and Reheating Tips

Got leftovers? No problem.

• Store in an airtight container in the fridge for up to 3 days.

• Reheat gently in the microwave or on the stove with a splash of water or a little more butter to bring back the softness.

It doesn’t freeze well once mixed with butter and sugar, so I recommend enjoying it fresh or over a few days.

Common Questions

Can I use maple syrup instead of brown sugar?
Yes, and it’s delicious. Just reduce the butter slightly if your squash starts to look too runny.

What’s the best squash size for this recipe?
A medium one is perfect—it usually yields enough for two generous servings.

Can I prep it in advance?
Absolutely. Roast and scrape the squash ahead of time, then warm it up with the sweet mixture when you’re ready to eat.

If you’ve only ever had spaghetti squash in savory dishes, this might surprise you. It’s the kind of simple comfort food that reminds me of cozy evenings, with warm spices floating through the air. Give it a try—you just might find yourself making this more often than dessert itself.

Yield: 4

Brown Sugar Spaghetti Squash

Print

There’s something incredibly cozy about roasted squash in the cooler months, especially when it’s dressed up in warm spices and a buttery brown sugar glaze.

Prep Time 5 minutes

Cook Time 55 minutes

Additional Time 5 minutes

Total Time 1 hour 5 minutes

Ingredients

• 6 tablespoons unsalted butter
• 1/4 cup light brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 2 tablespoons coconut oil
• 1 medium spaghetti squash

Optional toppings:

• 1/4 cup chopped pecans
• 1/4 cup chopped walnuts
• 1/4 cup raisins

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a baking sheet with a touch of oil or a nonstick spray.
   
2. Carefully slice the spaghetti squash in half lengthwise and scoop out the seeds. Place it cut-side up on your prep surface.
   
3. Melt the coconut oil and brush it generously over the inside of both squash halves.
   
4. Flip the squash halves cut-side down onto the prepared baking sheet and slide them into the oven. Roast for 45 minutes to 1 hour, depending on the size — you’ll know it’s ready when the flesh is fork-tender.
   
5. Once done, remove the squash from the oven and allow it to cool slightly. Then, using a fork, gently scrape the inside to create those signature spaghetti-like strands.
   
6. In a small bowl, melt the butter (about 40 seconds in the microwave works well). Stir in the brown sugar, cinnamon, and nutmeg until the mixture is smooth and glossy.
   
7. Drizzle the spiced butter over the squash strands and toss gently to coat.
   
8. For a little extra texture and sweetness, sprinkle on chopped nuts or raisins — or both!
   
9. Serve warm and enjoy the rich, caramel-like flavor with every bite.
   

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 449Total Fat 35gSaturated Fat 17gTrans Fat 0gUnsaturated Fat 15gCholesterol 46mgSodium 50mgCarbohydrates 37gFiber 5gSugar 23gProtein 4g

Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.

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Try other Spaghetti Squash recipes:

• Spaghetti Squash Crust Pizza
• Spaghetti Squash Pie
• Spaghetti Squash Pad Thai