Cranberry Spaghetti Squash

Preparation

1. Step 1

   Preheat the oven to 400°F.

   Step 2

   Cut the squash in half lengthwise; remove the stem and seeds. Place, cut side up, in a casserole dish with 1/2 inch of water. Cover tightly with foil and bake until easily pierced with a fork, 40 to 45 minutes. When the squash is cool enough to handle, scrape it lengthwise with a fork to release all the spaghetti-like strands of flesh.

   Step 3

   Combine the spaghetti squash with the remaining ingredients in a mixing bowl and toss well. Stuff back into the squash shells.

   Step 4

   Return the filled squash shells to the baking dish and reheat just until heated through, about 10 minutes. Season with salt and pepper, and serve, scooping a small amount out of the shells for each serving.

2. Menu: A Colorful Harvest Meal

   Step 5

   Any of the winter squash recipes in Chapter Nine (pages 217–221)

   Step 6

   Long-Grain and Wild Rice Pilaf (page 99)

   Step 7

   Mixed Greens with Beets and Walnuts (page 50)

3. nutrition information

   Step 8

   Calories: 130

   Step 9

   Total Fat: 7g

   Step 10

   Protein: 1g

   Step 11

   Carbohydrate: 14g

   Step 12

   Cholesterol: 0mg

   Step 13

   Sodium: 79mg