Desserts

Empanadas de Cabello de Ángel – Spanish spiced spaghetti squash pies — Michelle Bessudo

michellebessudo
October 18, 2018
138
www.michellebessudo.com
15n
1 spaghetti squash ( weighed )
1/2 sugar ( half the weight of the spaghetti squash )
2 2 lemons ( zest and juice )
2 sticks cinnamon
400 grams flour ( 14 oz or 3 1/3 cups )
1 tsp salt
grams (240 gr) cold lard or butter cut into small chunks ( 8.5 oz. or 1 cup )
80 ml cold water ( 2.8 fl oz. or 1/3 cup )
20 g sugar ( 2 tbsp )

For the Preserves

  1. Cut the squash in half and deseed. Place on a baking sheet with a little water.
  2. Cook at 350°F or 180°C for 45 to 50 min, or until tender, and set aside....
See the full directions on my site
Nutritions

Calories
322882

Sodium
4275mg
178% DV

Fat
1014g
1561% DV

Protein
9118g
18236% DV

Carbs
67405g
22926% DV

Fiber
2721g
10887% DV
Why not add these delicious little Spanish hand pies to complete your pumpkin spice and everything nice collection. They are made with a lovely spaghetti squash preserve with the most delicate and lovely flavor you can imagine. They are a great addition to any fall table spread!
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