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 Hosted By
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Harvest Vine – Candied Spaghetti Squash with Puff Pastry
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Serving Size -
5
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Prepared By -
Sheri
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Recipe Rating
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Printer Friendly Recipe
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1 lemon, zest finely chopped and juiced |
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1 sheet puff pastry, thawed |
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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. |
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