1 pound cooked spaghetti squash, trimmed and peeled
1 (16 ounce) package Italian-style baked spaghetti
1/2 cup butter, softened
1 cup dark brown sugar
1 egg, separated
1/2 cup water
1 teaspoon salt
1 (8 ounce) package cream cheese, softened
Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and cool.
In a medium saucepan, melt butter over medium heat. Stir in brown sugar and cook 2 to 3 minutes, stirring. Remove from heat and pour into a large bowl. Stir in egg and water. Mix thoroughly.
Sprinkle pasta with cream cheese. Transfer mixture to a 9x13 inch baking dish. Layer squash and cream cheese over cream cheese.
Bake in preheated oven for 20 to 30 minutes, or until bubbly and golden brown.