Carmelized Butternut Squash

Yummy way to eat some of that leftover/really cheap squash. (I got an entire squash for 80 cents this week.)
Ingredients:
2 tablespoons butter
1 butternut squash (about 1 3/4 pounds), peeled (veggie peeler worked great), seeded, and cut into 3/4-inch cubes
1/2 cup low-sodium canned chicken broth
1/4 cup water
1 tablespoon dark brown-sugar (I added 2 T)

Directions:
Heat butter in a large skillet over medium-high heat until golden brown. Add squash; saute, stirring occasionally, until golden brown and tender when pierced with a fork, about 16 minutes.

Add chicken broth, the water, and brown sugar; cook until liquid has evaporated and squash is nicely caramelized, about 6 minutes. Remove from heat, and season with salt and pepper. Serve.

Spaghetti Squash

My husbands favorite Fall meal is spaghetti squash. He could seriously eat it every night and be completely satisfied. The first time I bought one... I was completely intimidated/terrified. But it is SO good and really easy.







Ingredients:
One spaghetti squash
Butter
Parmesan cheese

Directions:
Cut your spaghetti squash in half lengthwise. (These babies are really hard to cut... You have been warned.) Scoop out all the seeds/stringy stuff. Place the two squash halves, cut side down, on a cookie sheet. Use a fork to pound holes all over the outside of the squash so that it cooks evenly. Bake in a 350* oven for about 30 minutes. Take out of the oven and use a fork to scrape out the squash. It will literally come out looking like spaghetti noodles. I always wear an oven mitt when I'm holding the squash to scrape it out because it gets really hot. Once you have all your "noodles", top them with butter and parmesan cheese.