Ingredients Jump to Instructions ↓

  1. :

  2. 2 5lb. spaghetti squashes

  3. Salt and pepper, to taste

  4. 1 Tbsp. brown sugar

  5. 1 tsp. nutmeg

  6. 1/4 cup dried cranberries (or cherries)

  7. 1/2 cup orange juice

  8. 2 Tbsp. olive oil

  9. 1/4 tsp. nutmeg

  10. 1 tsp. lemon zest, chopped

  11. 2 Tbsp. chopped Italian flat leaf parsley

Instructions Jump to Ingredients ↑

  1. Preparation :

  2. Preparation :

  3. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.

  4. Cut the spaghetti squashes in half, lengthwise. Scoop out the seeds with a spoon. Divide the brown sugar, olive oil and nutmeg amongst the four pieces. Season with salt and pepper.

  5. Place cut side up on the baking sheet and bake for 20 minutes.

  6. Carefully turn the squash over and cook an additional 25 minutes, or until the flesh is soft, but not mushy. Remove from the oven and let cool for 10 minutes.

  7. Scrape the flesh with a fork, working across the shorter sides of the squash (widthwise, not lengthwise) and put into a bowl. Reserve.

  8. You can do this a day ahead and keep refrigerated until ready to use.

  9. In the meantime, add the dried cranberries (or cherries) to the orange juice. Let plump up for at least 30 minutes.

  10. Remove the dried cranberries (use the leftover orange juice for a martini!) and pat dry.

  11. Heat the olive oil in a large saut pan over high heat. Add the squash, rehydrated cranberries, nutmeg, salt and pepper. Saut until the squash is just heated through.

  12. Remove from the heat and fold in the lemon zest and parsley. Put on serving platter.


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