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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Jeweled Spaghetti Squash

Makes: 8 servings
Serving size: 2/3cup
Prep 20 mins Cook 44 mins Stand 10 mins
Jeweled Spaghetti Squash
Ingredients
  • 1 3 - 3 1/2 pound  spaghetti squash
  • 1/2  cup  water
  • 1/2  cup  orange juice
  • 3/4  cup  dried tart cherries
  • 2  tablespoons  butter
  • 1/4  cup  chopped walnuts
  • 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)
  • Servings Per Recipe 8,
  • cal. (kcal) 135,
  • Fat, total (g) 6,
  • chol. (mg) 8,
  • sat. fat (g) 2,
  • carb. (g) 20,
  • Monounsaturated fat (g) 1,
  • Polyunsaturated fat (g) 2,
  • fiber (g) 1,
  • sugar (g) 8,
  • pro. (g) 2,
  • vit. A (IU) 680,
  • vit. C (mg) 12,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 24,
  • sodium (mg) 190,
  • Potassium (mg) 255,
  • calcium (mg) 40,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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