Honey, let me tell you about one of my favorite recipes — Spaghetti Squash Jam is something I’ve been making for years and it never disappoints! This is the kind of dish that fills the whole kitchen with the most wonderful aroma and has everyone asking when dinner will be ready.
Made with simple, wholesome ingredients like seeds, sugar, water, this recipe comes together without any fuss. That’s the way Gran likes it — good food that doesn’t keep you in the kitchen all day.
Whether you’re making this for a weeknight dinner or bringing it to a gathering, I promise it will disappear fast. Don’t forget to scroll down and let me know how it turned out in the comments!
Please scroll down and leave a star rating in the recipe card below — it helps other home cooks find Gran’s recipes, and it means the world to me!
Spaghetti Squash Jam
Ingredients
- 2 pound Seeds
- 1 pound Sugar
- 2 cup Water
Instructions
- Bring a large pot of water to a boil.
- Break the squash on the ground.
- Wash the squash pieces and remove the seeds from the center, using your hands.
- Place the squash pieces in the boiling water and cook until the skin comes apart.
- Remove from the water and place in an ice bath.
- Using your hands, separate the skin from the flesh and discard any seeds.
- Remove the flesh and place in shallow bowl.
- Again with your fingers, separate the flesh into threads.
- Rinse the threads under cool water and drain well.
- In a saucepan, over medium heat, combine the sugar and water.
- Bring to a boil and cook until the mixture is thick.
- Add the squash and continue to cook until the entire mixture is thick and most of liquid has evaporated Remove from the heat and pour into a bowl and cool completely.
