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1
3 - 3 1/2 pound 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
tablespoons 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
teaspoon salt
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1/8
teaspoon ground black pepper
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.
- Tip 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.
- Servings Per Recipe 8,
- Calories 135,
- Protein (gm) 2,
- Carbohydrate (gm) 20,
- Fat, total (gm) 6,
- Cholesterol (mg) 8,
- Saturated fat (gm) 2,
- Monosaturated fat (gm) 1,
- Polyunsaturated fat (gm) 2,
- Dietary Fiber, total (gm) 1,
- Sugar, total (gm) 8,
- Vitamin A (IU) 680,
- Vitamin C (mg) 12,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 24,
- Sodium (mg) 190,
- Potassium (mg) 255,
- Calcium (DV %) 40,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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Good recipe, but needs a little more spices for our taste. I added a little brown sugar, 1/2 tsp cinnamon, and 1/4 tsp. nutmeg. I also reduced the amount of parsley to 2 Tbsp. Very nice side dish.
10/19/2010 06:59:25 PM Report Abuse