Directions
• Wash the whole spaghetti squash thoroughly.
• Cut the spaghetti squash lengthwise in half down the center creating two equal halves. Cut each section in half, once again, to create four equal wedges. Using a tablespoon, remove the seeds and discard.
• Place wedges on a baking sheet with a lip and a half inch of water on the bottom.
• Spray the meat side of each wedge with canola oil, and season the meat of all four wedges evenly with salt and sugar.
• Roast in the oven at 350 degrees for 45 minutes.
• Once fork-tender, remove from the oven and cool.
• Once squash is fully cooled, run a fork through the meat of the squash from end to end to create spaghetti-like strips.
• Fluff strands and pile on top of squash wedge.
• In a small bowl, mix melted butter and maple syrup. Add a dash of salt and mix to combine.
• Drizzle maple butter evenly over each wedge of spaghetti squash.
• Top each wedge with 1/4 cup of shredded white cheddar cheese, and bake at 350 degrees until cheese is melted.
• Enjoy!