Spaghetti Squash with Pecan and Cranberries
I love spaghetti squash! But not by itself! I've been pairing spaghetti squash with meat every time I make it but I got tired of that so I decided to be creative. In this recipe, I decided to add craisins and pecans.
The craisins definitely adds some saltiness into the dish and the pecans add some good extra crunch. This two additions makes this side better and look more colorful!
1 spaghetti squash (cut in half lengthwise, seeds removed)
3 tablespoons extra-virgin olive oil, divided into 2
1/2 cup pecans (roasted)
1 cup Craisins Dried Cranberries (Featured Products)
1 tablespoon lemon juice
2 tablespoons Parmesan cheese
salt and freshly ground black pepper to taste
1. Preheat oven to 400ºF. Line a baking sheet with parchment paper.
2. On the outside and inside of the cut squash, coat with oil. Season the insides of the squash with salt and pepper. Drizzle some oil. Place the squash halves, cut-sides-down. Bake for 30 minutes, or until the squash is tender. Remove and set aside to cool slightly.
3. Using a fork, scrape the insides of the squash halves into a large bowl.
4. Place a large sauté pan over medium heat. Add 1 tablespoon of oil and pecans, and sauté until fragrant and toasted. Season with salt. Add the roasted spaghetti squash, parsley, dried cranberries, and lemon juice. Season with salt and pepper and sauté to warm through. Remove from heat and add the Parmesan cheese. Remove squash to a platter and garnish with more dried cranberries.