Jeweled Spaghetti Squash
Recipe from Better Homes and Gardens

This healthy squash dish takes on a citrus flavor when splashed with orange juice. Walnuts and dried cherries dress it up with crunch and a touch of sweetness.


Jeweled Spaghetti Squash

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Servings: Makes 8
Prep Time: 20 mins
Total Time: 1 hr 14 mins
Related Categories: Cherries, Low Calorie, Low Carb, Low Fat, Low Sodium, Oranges, Spaghetti Squash, Vegetarian Squash
 
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Ingredients
  • 1  3- to 3-1/2-lb.
    spaghetti squash
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  • 1/2  cup
    water
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  • 1/2  cup
    orange juice
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  • 3/4  cup
    dried tart cherries
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  • 2  Tbsp.
    butter
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  • 1/4  cup
    chopped walnuts
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  • 1/4  cup
    snipped fresh Italian (flat-leaf) parsley
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  • 1/2  tsp.
    salt
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  • 1/8  tsp.
    ground black pepper
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Directions
1.
Halve squash lengthwise; discard seeds. Place one squash half, cut side down, in microwave-safe baking dish with 1/4 cup water. Cover with plastic wrap, turning back a corner of wrap to allow steam to escape. Micro-cook, covered, on high (100 percent power) for 20 to 22 minutes or until tender, turning once. Keep warm. Replace water; repeat with remaining squash.
2.
Using a fork, scrape stringy squash pulp from shells into a serving bowl.
3.
In saucepan bring orange juice to boiling. Remove from heat. Add cherries; let stand 10 minutes. In skillet cook nuts in hot butter over medium heat 2 to 3 minutes or until toasted, stirring occasionally.
4.
Add cherries and juice, toasted walnuts, parsley, salt, and pepper to squash pulp. Toss to coat. Serve warm. Makes 8 (about 2/3-cup) servings.

Make-Ahead Tip
Two hours ahead, micro-cook spaghetti squash; scrape cooked spaghetti squash into a large bowl. Cover and refrigerate squash. Thirty minutes ahead, warm cooked squash in microwave, covered and vented, 3 to 4 minutes, gently stirring twice. Finish recipe as directed in Step 3.

Note
To bake squash in oven, preheat oven to 350 degree F. Omit water. Place squash halves, cut sides down, in a shallow baking pan. Bake for 75 to 80 minutes or until tender. Continue as directed in Step 2.

Test Kitchen Tip
Use a fork to remove the shredded pulp of cooked squash. The cooked squash can be cooled first; otherwise protect your hands with oven mitts.
Nutrition information
Calories 135, Total Fat 6 g, Saturated Fat 2 g, Monounsaturated Fat 1 g, Polyunsaturated Fat 2 g, Cholesterol 8 mg, Sodium 190 mg, Carbohydrate 20 g, Total Sugar 8 g, Fiber 1 g, Protein 2 g. Daily Values: Vitamin A 0%, Vitamin C 21%, Calcium 4%, Iron 5%. Percent Daily Values are based on a 2,000 calorie diet
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