Cranberry Spaghetti Squash

1. 1

   Preheat the oven to 400F.

2. 2

   Cut the squash in half lengthwise; remove the stem and seeds.

3. 3

   Place, cut side up, in a casserole dish with 1/2 inch of water.

4. 4

   Cover tightly with foil and bake until easily pierced with a fork, 40 to 45 minutes.

5. 5

   When the squash is cool enough to handle, scrape it lengthwise with a fork to release all the spaghetti-like strands of flesh.

6. 6

   Combine the spaghetti squash with the remaining ingredients in a mixing bowl and toss well.

7. 7

   Stuff back into the squash shells.

8. 8

   Return the filled squash shells to the baking dish and reheat just until heated through, about 10 minutes.

9. 9

   Season with salt and pepper, and serve, scooping a small amount out of the shells for each serving.

10. 10

    Any of the winter squash recipes in Chapter Nine (pages 217221)

11. 11

    Long-Grain and Wild Rice Pilaf (page 99)

12. 12

    Mixed Greens with Beets and Walnuts (page 50)

13. 13

    Calories: 130

14. 14

    Total Fat: 7g

15. 15

    Protein: 1g

16. 16

    Carbohydrate: 14g

17. 17

    Cholesterol: 0mg

18. 18

    Sodium: 79mg

* Per serving · 4 servings · Values may vary.