Cinnamon and Star Anise Glazed Roasted Spaghetti Squash with Pecans

Using spaghetti squash instead of butternut squash for this dish reduces the carb count considerably and gives you a similar taste; feel free to substitute the spaghetti squash for butternut squash if you are not too concerned with the additional carbs.

  1. Preheat the oven to 380F/190c
  2. Cut the squash into roughly three quarters of an inch sized pieces and spread out onto a large baking tray.
  3. Drizzle over the olive oil and a pinch of salt and the cinnamon and use your hands to mix to ensure that the squash is well coated.
  4. Place the tray into the oven and roast for 20 minutes. 
  5. Meanwhile place the Sola sweetener, star anise and water into a pan and place on a medium heat.  Heat until the Sola sweetener has dissolved and the liquid has reduced by half.
  6. After 20 minutes of cooking remove the squash from the oven and drizzle over the Sola sweetener mixture then place back into the oven and roast for a further 15 to 20 minutes until golden brown and sticky.
  7. Sprinkle over the pecans 5 minutes before you take the squash out of the oven.

*Total net carbs assist you in tracking carbohydrates that impact blood sugars. Dietary fiber and Sola sweetener should be subtracted from total carbohydrates since they minimally impact blood sugar.


Makes: 6 portions

Prep time: 10 minutes

Cooking time: 35-40 minutes


  • 1 large spaghetti squash
  • ½ cup (60 g) pecan halves
  • ¼ cup (50 g) Sola sweetener
  • ½ cup (120 ml) water
  • ½ teaspoon ground cinnamon
  • 2 star anise
  • Pinch of sea salt
  • 4 tablespoons olive oil


  • Calories (kcal) 193
  • Fat (g) 16.59
  • Protein (g) 1.71
  • Carbohydrates (g) 17.24
  • Dietary Fiber (g) 2.40
  • Total Sugars (g) 3.34
  • Sola® Sweetener (g) 8.33
  • *Net carbs (g) 6.51
Posted in Recipes By

Sandra Pulido