Spaghetti Squash Marmalade
Known as Cabello de Angel, this typically Spanish filling or topping for pastries found in most regions of the country really is quite tasty. Jamie found this recipe in a Spanish cookbook from the antique mall. Yum!
Preparation
1-pound piece of spaghetti squash (we used half a large squash), seeded and cut in quarters
1/2 c. plus 2 T. honey (we used 1/2 c.)
1 cinnamon stick
Peel of 1/2 lemon (we used the juice and peel from a clementine tangerine)
Place the spaghetti squashi in a saucepan with water to cover. Bring to a a boil, cover, and simmer about 15 to 25 miutes, or until tender. Drain and scrape out the flesh with a fork. Replace the pulp in the saucepan. Mix in the honey, 2 T. warm water (or orange juice if using), cinnamon stick, and lemon (or orange) peel. Bring to a boil, then simmer, uncovered, for about 35 miutes, or until thickened to a marmalade consistency.
The higher the sugar content, the longer it will keep–some recipes call for equal weights sugar and squash pulp, and these say it will last several months in the refrigerator.
This was really good mixed about 50/50 and used as a dip with apples, as shown below. At home, I mixed a smaller amount with yogurt and it was great just for eating. It is great as is on toast with butter, too.
