Spaghetti squash has a very mild flavor that lends itself well for creating dishes with a few spices. Serve this as a first course salad or side salad for a perfect fall inspired dish. The squash is being served chilled which means you can bake the squash ahead of time and refrigerate until ready to use. Be careful when cutting the squash because they are very dense. Serves 4.
1 – 4 lb. spaghetti squash cut in half, seeds and pulp removed, not flesh
2 teaspoons of syrup
1/2 teaspoon of ground cinnamon
1/2 teaspoon of ground nutmeg
1/4 cup of sliced pecans toasted
1/4 cup of dried cranberries
Cut squash in half horizontally or vertically depending on the size of your squash and remove seeds and pulp. Place squash flesh side down in a roasting pan or cake pan and add enough water that a quarter of the squash is covered. Cover with foil and bake in a preheated oven at 375 degrees for about 1 hour and 15 minutes or until tender. Remove squash and scoop out flesh into a medium bowl and refrigerate for about an hour to chill. This can be done ahead of time. Be careful when removing foil, the steam is hot. While squash is chilling toast the pecans in a small non-stick skillet over medium heat until lightly toasted about 2 minutes. Stir constantly so they don’t burn. Remove and set aside. Once squash has cooled add syrup, cinnamon and nutmeg and stir. Plate by dividing the squash mixture among 4 plates and topping each with one tablespoon of pecans and one tablespoon of dried cranberries.