Jeweled Spaghetti Squash

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.

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Makes:
8 servings
Serving Size:
2/3 cup
Prep:
20 mins
Cook:
44 mins
Stand:
10 mins
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Jeweled Spaghetti Squash

Ingredients
1
1/2
cup water
1/2
cup orange juice
3/4
cup dried tart cherries
2
tablespoons butter
1/4
1/4
cup snipped fresh Italian (flat-leaf) parsley
1/2
teaspoon salt
1/8
teaspoon ground black pepper

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.

From the Test Kitchen

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.

*

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 Facts

(Jeweled Spaghetti Squash)
    Per serving:
  • 135 kcal cal.,
  • 6 g fat
  • (2 g sat. fat,
  • 2 g polyunsaturated fat,
  • 1 g monounsatured fat),
  • 8 mg chol.,
  • 190 mg sodium,
  • 20 g carb.,
  • 1 g fiber,
  • 8 g sugar,
  • 2 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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