The popular spaghetti squash is the best-selling fruit on the Australian market, but it doesn’t have the same appeal as the sweet-and-sour squash that’s become a staple in the country’s restaurants.
In fact, it’s not just a spaghetti squash dish that Australians love; it’s also a popular dessert.
Here’s how to make a spaghetti-squash dessert using corn tortilla sauce, a creamy sauce that’s been in the sauce making game for years.
Preheat oven to 180 degreesC.
Place a large piece of corn tortillos in a large pan.
Add a dash of olive oil and heat until it starts to bubble and bubbles pop, about 2 minutes.
Remove the tortillas from the heat and let them cool to room temperature.
Place one tortilla on a plate.
Place the other tortilla in the same pan.
Sprinkle with a dash or two of melted butter.
Mix up the sauce with a fork.
Add salt, pepper and paprika.
Mix well, then add a little more salt if necessary.
Cook spaghetti squash in the pan for 1 minute, stirring frequently.
Serve hot with tortillas and sauce.
For an added bonus, if you’re not in a rush to make your own spaghetti squash, try this recipe for a sauce that won’t leave you craving pasta.