Why does my spaghetti squash recipe tastes bitter despite adding some brown sugar to it? I don’t know which new cuisine this recipe belongs to but I use the spaghetti squash obviously(large), store-bought pesto, some toasted pinenuts, large quantity of shredded parmesan, asiago and the grana padana cheese, some shredded fresh basil, salt and a pinch of pepper to taste, a large pot and a serrated knife. Am I missing something in the ingredients because which myspaghetti squash recipes become bitter? Can you tell me why does my spaghetti squash recipe tastes bitter despite adding some brown sugar to it, how can I correct it? Can you share your tested spaghetti squash recipes with me?