Cranberry Spaghetti Squash

Directions

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