Spaghetti Squash with Birch Syrup Bourbon
Butter & Candied Pecans

Recipe by Spenard Roadhouse

Serves 4

Spaghetti Squash

Birch Syrup Bourbon Butter

1/4 cup butter

1 Tbs birch syrup

1 Tbs bourbon

Thoroughly mix all ingredients together and set aside.

Candied Pecans

3 Tbs powdered sugar

1/8 tsp cayenne

1/4 tsp paprika

2 Tbs water

1/4 tsp salt

1 cup pecans

1 small spaghetti squash, about

2 1/4 lbs

2 1/2 Tbs Birch Syrup Bourbon Butter

1/2 tsp salt

1/8 tsp freshly ground black pepper

Preheat oven to 325 degrees. Whisk sugar and spices together in a large bowl. Add water. Incorporate pecans into mixture. Bake for 8 minutes, stir and bake an additional 5 minutes, or until crispy.

Preheat oven to 375 degrees. Using a sharp knife, cut the squash in half lengthwise and place, cut side down, in a baking dish. Add enough water to come 1/2-inch up the sides of the baking dish and cover with aluminum foil. Bake for 45 minutes, until the squash is easily pierced with a paring knife. Turn squash over and cover with foil again and continue to cook another 15 minutes, until the squash is very tender. Remove from the oven, uncover, and allow to cool slightly. Using a spoon, remove the seeds and discard. Using a fork, gently pull the strands of squash away from the peel and place the squash strands into a mixing bowl.

Heat a skillet. Add the birch syrup bourbon butter, spaghetti squash, salt and pepper and toss thoroughly but gently to heat and combine. Place in serving dish and garnish with candied pecans. Serve immediately or cover and keep warm until ready to serve.