Zac Brown Band:
Recipe: Baked Spaghetti Squash with Bourbon Cranberries and Toasted Pumpkin

Serves: 6 Time: 1 hour


3 Large Spaghetti Squash
6 oz. Fresh Cranberries
4 Tbl. Dark Brown Sugar
2 oz Bourbon
1 Stick Organic non salted Butter
4-5 oz. Salted Toasted Pumpkin Seeds
˝ Cup White Wine
2 Tbl. Olive Oil
˝ Cinnamon Stick
2 Clove Garlic (minced)
˝ Tbl. White Pepper
1 ˝ Tbl. Sea Salt


Pre-heat your oven to 400 deg. Cut squash in half by width. Rub outer shell of spaghetti squash with olive oil and bake for 20-25 min. Remove and Cool. While squash is baking, place ˝ stick of butter, cranberries, brown sugar, cinnamon and vanilla in a pot and simmer for 10 minutes till cranberries render their juices. When squash is cooled remove seeds and pull squash out in strands. Heat large skillet add remaining butter, garlic, white wine, salt and pepper to melt. Add squash and sauté for 10 min on high heat. Place on serving dish and sprinkle cranberries and toasted pumpkin seeds to garnish. Serve and Enjoy!!!

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