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Brooks Tropicals
Side Dish


Mamey spaghetti salad

Spaghetti squash makes great spaghetti. Mamey makes a great sauce to top it. It's mamey's savory, sweet taste makes it a great topper for a veggie/fruit side dish for any meal. Italians enjoy their spaghetti as a side; why don't you?


2 1/2 lbs spaghetti squash
2 tsp salt

Spaghetti sauce
1 cup mamey sapote
1/4 cup dry white wine
1/4 cup water
1/2 tsp anise
1/2 tsp ground cloves
1/2 tsp nutmeg
1 tsp cinnamon
optional: parmesan cheese

Yield: 2 servings
Prep time: 15 minutes, plus 20 minutes of steaming


1. Cut the squash in half lengthwise. Scoop out and discard the seeds. Cut each piece in half lengthwise again.
2. In a large pot with a steamer insert, place 6 cups of water and 1 tsp. salt. Over high heat, bring to a boil. Place the squash quarters in the steamer insert. Cover and steam for 20 to 30 minutes. Replenish water when necessary. It's done when you are able to make a dent in the flesh.
3. Remove from heat; drain into a colander. Let cool.
4. With a fork, comb strands from the squash into a refrigerator container. Keep removing strands until only the shell remains. Add 1 tsp. salt and toss. Cover the container and bring to room temperature. Refrigerate until ready to serve.
5. In a food processor, purée the mamey, white wine, water, anise, cloves, nutmeg and cinnamon. Process until smooth.
6. Serve warm or chilled. Arrange the spaghetti squash on plates, and top with mamey sauce and cheese.


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