Ingredients
- 1 spaghetti squash (about 2 pounds)
- 1 cup sugar
- 1 cup water
- 18 ounce almond meal (just over 5 cups), blanched or natural
- 1 lemon, zest only
- 1 cup plus 2 Tablespoons sugar (I use azúcar morena, which is raw cane sugar, though white sugar works fine as well.)
- 3/4 teaspoon ground cinnamon
- 3 eggs, room temperature
- 3/4 cup candied spaghetti squash
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