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.

1.

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.

2.

Mix up the sauce with a fork.

Add salt, pepper and paprika.

Mix well, then add a little more salt if necessary.

3.

Cook spaghetti squash in the pan for 1 minute, stirring frequently.

4.

Serve hot with tortillas and sauce.

5.

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.