Ingredients

• 1  3- to 3-1/2-lb. spaghetti squash
• 1/2  cup water
• 1/2  cup orange juice
• 3/4  cup dried tart cherries
• 2  Tbsp. butter
• 1/4  cup chopped walnuts
• 1/4  cup snipped fresh Italian (flat-leaf) parsley
• 1/2  tsp. salt
• 1/8  tsp. 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.

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.