Instructions: In a medium saucepan, combine spaghetti squash cubes, 1/2 cup of the honey, lemon zest and juice, cinnamon stick and 1 cup of water and bring to a boil. Lower heat and simmer until mixture has the consistency of thick marmalade, about 45 minutes to an hour. Cool in refrigerator until firm. Stir together flour and baking powder in a mixing bowl. Add sherry, milk, egg yolk and 2 tablespoons oil to form a smooth batter and allow to stand for 10 minutes.

Heat remaining 2 cups oil to 375 degrees.

Form 1-inch diameter balls of cool spaghetti squash mixture. Beat egg white to stiff peaks and fold into batter. Dip spaghetti squash ball into batter and fry 5 to 6 at a time until light golden brown. Remove and drain on paper towels. Drizzle with honey and serve warm.

This recipe yields 4 dessert servings.

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