Monday, November 24, 2008
Spaghetti Squash With Cranberries And Pecans
Makes a great main dish, side dish, or even a breakfast dish...
2 pounds spaghetti squash (I used 1/2 a 4 pound squash)
scant 1 teaspoon butter, thinly shaved
1/4 teaspoon salt
2 teaspoons grated orange rind (optional)
approx. 1/3 to 1/2 cup pecans
approx. 1/3 to 1/2 cup dried cranberries
Preheat oven to 375 F.
Cut the spaghetti squash in half and scrape out seeds.
Place the squash face down in a deep 13 by 9 inch (or larger) baking dish and add water to the pan until the edges of the squash are covered.
Bake 45 minutes.
Carefully remove the squash from the pan and place face-up on a cutting board or dish.
Scrape out the inside of the squash with a fork, to create the "spaghetti" strands.
Toss the warm squash with butter, salt and (optional) orange rind.
Add cranberries and pecans to taste.
Serves 2 as a main dish, four as a side dish.