Spaghetti Squash

Ingredients:

1 medium sized spaghetti squash
3 tablespoons brown sugar
2 tablespoons butter
pepper and salt to taste

Preparation:

Cut squash in half lengthwise.

In a kettle of boiling water, cook squash 30 minutes or until squash
will separate into strands when probed with a fork. Remove when tender
and discard seeds.

Place on a baking sheet and put butter and brown sugar in the cavity
where the seeds were. Roast at 450 degrees F for 15 minutes.

With fork, scrape out pulp into a serving dish and sprinkle with salt
and pepper. Drizzle the excess brown sugar and butter mixture over
top.