Harvest Vine – Candied Spaghetti Squash with Puff Pastry Serving Size - 5 Prepared By - Sheri Recipe Rating
			1/2 spaghetti squash 1 cup granulated sugar 1 cinnamon stick 1 lemon, zest finely chopped and juiced 1 sheet puff pastry, thawed Egg wash Whipped cream
			With a sharp knife, cut squash in half lengthwise, remove stem and scrape out seeds. Place squash in a stockpot and completely cover with water. Bring to a boil and continue to gently boil 20-30 minutes or until the stringy flesh can be pulled from the rind using a fork. Do not overcook. The flesh should be al dente, and not soft. Remove squash from the water and cool to room temperature or until cool enough to touch. Using a spoon or fork, scrape flesh from the rind, separating the strands as you scrape. Place flesh in a thick-bottomed pot over medium heat and stir in sugar (The amount of sugar may vary depending upon the size of the squash). Stir to coat and cook 3 minutes until sugar begins to melt. Add cinnamon stick, lemon zest and juice. Cook over medium heat, stirring constantly, until sugar dissolves completely. Reduce heat and continue to simmer for 1 - 1 1/2 hours (stir occasionally; add 1/4 cup of water as need to prevent squash from burning) or until the squash is tender, but still has a strand-like texture. The sauce will have a transparent appearance similar to marmalade. Remove squash fro,mthe pot, discard cinnamon stick and allow squash to cool. Preheat oven to 300 Cut puff pastry sheet in half and lay flat in a baking dish sprayed with nonstick cooking spray. Spread spaghetti squash evenly and top with remaining piece of puff pastry. Score lightly with a paring knife, on an angle, and brush with egg wash. Bake 20 minutes or until golden brown. Brush with egg wash again, if needed, and bake for an additional 10 minutes or until the pastry has doubled in size. Remove from oven and cool. Cut into squares and serve with a dollop of whipped cream.