Cranberry Walnut Spaghetti Squash
1/2 a Spaghetti Squash
1/4 c orange juice
1/4 + (a heaping quarter) cup craisins
2 T chopped walnuts
2 T fresh flat leaf parsley, chopped
1 T brown sugar
fresh black pepper
1. Cook Spaghetti Squash: With squash cut in half lengthwise, scoop out and discard seeds and stringy pulp. Place cut side down in a flat dish with apx. 1/4 cup water. Cover loosely and microwave apx. 9 minutes (will vary by microwave) until the flesh is soft but not mushy.
2. Scoop out the spaghetti-like pieces with a fork - pierce into the flesh with the tines of the fork on one side and you'll find the pieces will just peel out in long strings. Discard the empty shell.
3. Bring the OJ to a boil then take off the heat and add the craisins. Let them plump for about 10 minutes.
4. In a skillet toast the walnuts in the butter for two to three minutes, until fragrant. Add walnuts, parsley, brown sugar, salt and pepper to OJ mixture. Toss everything with the warm squash and serve.