3 lbs. spaghetti squash
1 Tbs. water
3 Tbs. unsalted butter
1 Tbs. pure maple syrup
1/4 tsp. kosher salt
Dash cayenne
1/3 cup shredded Parmesan
1/4 cup chopped toasted hazelnuts
Preheat the oven to 350°F.
Rinse the squash and pat dry. Cut it in half lengthwise and remove the seeds. Place cut side down in a baking pan, add the water, and bake for 45 to 50 minutes, until tender and you can pierce the skin without resistance. Remove from oven and cool 10 minutes. Using a fork, scrape the inside meat of the squash into long strands. Mix in the butter, maple syrup, salt, cayenne, and Parmesan. Sprinkle with hazelnuts.
To make ahead, reserve the Parmesan cheese and hazelnuts until after the dish has been reheated. Cooled and covered, it will keep in the refrigerator for up to three days. Reheat in a microwave for approximately 1½ minutes.
Vinaigrette visionary Melissa Ann Barton, aka Mod Squad Martha, makes a holiday meal worth celebrating
