Spaghetti Squash with Dried Cranberries

This is a great Holiday side dish - festive colours and flavours
abound here. The texture of spaghetti squash is a favourite of mine,
and one squash that is severely underused. The key in using spaghetti
squash is not to over cook it, or else you won't get those lovely long
strands. Feel free to use other dried fruit, herbs or nuts in here (I
personally love toasted cashews with this dish). Soak the dried
cranberries in Brandy for a bigger "kick"!

Serves 6-8

Ingredients:

2 5lb. spaghetti squashes
Salt and pepper, to taste
1 Tbsp. brown sugar
2 Tbsp. olive oil
1 tsp. nutmeg

1/4 cup dried cranberries (or cherries)
1/2 cup orange juice
2 Tbsp. olive oil
1/4 tsp. nutmeg
1 tsp. lemon zest, chopped
2 Tbsp. chopped Italian flat leaf parsley

Preparation:

Preheat oven to 400 degrees F. Line a baking sheet with parchment
paper.

Cut the spaghetti squashes in half, lengthwise. Scoop out the seeds
with a spoon. Divide the brown sugar, olive oil and nutmeg amongst the
four pieces. Season with salt and pepper.

Place cut side up on the baking sheet and bake for 20 minutes.

Carefully turn the squash over and cook an additional 25 minutes, or
until the flesh is soft, but not mushy. Remove from the oven and let
cool for 10 minutes.

Scrape the flesh with a fork, working across the shorter sides of the
squash (widthwise, not lengthwise) and put into a bowl. Reserve.

You can do this a day ahead and keep refrigerated until ready to use.

In the meantime, add the dried cranberries (or cherries) to the orange
juice. Let plump up for at least 30 minutes.

Remove the dried cranberries (use the leftover orange juice for a
martini!) and pat dry.

Heat the olive oil in a large sauté pan over high heat. Add the
squash, rehydrated cranberries, nutmeg, salt and pepper. Sauté until
the squash is just heated through.

Remove from the heat and fold in the lemon zest and parsley. Put on
serving platter.

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