Jeweled Spaghetti Squash Cooking method
Spaghetti squash recipe Ingredients
• 1 3- to 3-1/2-lb. spaghetti squash
• 1/2 cup water
• 1/2 cup orange juice
• 3/4 cup dried tart cherries
• 2 Tbsp. butter
• 1/4 cup chopped walnuts
• 1/4 cup snipped fresh Italian (flat-leaf) parsley
• 1/2 tsp. salt
• 1/8 tsp. ground black pepper
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.
Make-Ahead Tip: 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.
*Note: 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.
Your Spaghetti squash recipe is ready now
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