Served in its shell, this makes a dramatic presentation as part of a winter meal.

　　

Ingredients

6 servings

　　1 medium-large spaghetti squash (about 2 1/2 pounds)

　　2 tablespoons nonhydrogenated margarine

　　2 scallions, thinly sliced

　　1/2 cup dried cranberries

　　1/4 cup finely chopped toasted walnuts or slivered almonds

　　Salt and freshly ground pepper to taste

　　

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.

　　

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)

　　

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

　　The Vegetarian 5-Ingredient Gourmet