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. Recipe Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1B15 broadcast 06-12-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-23-1998 Recipe by: Mario Batali