If you've never had spaghetti squash before, you're in for a surprise. It's called spaghetti squash for a reason—the vegetable's flesh resembles strands of spaghetti after it has been scraped away from the skin. With a mild sweet flavor, spaghetti squash pairs well with just about any dish and can be flavored in just about any way.
Once you've roasted the squash, the flavor customization is up to you. One of my favorite ways to enjoy it is simply seasoned with salt and pepper and drizzled with olive oil. It's great as a base for meatballs. But this recipe goes a few steps further and includes some fall favorites, like dried cranberries and toasted hazelnuts. Enjoy it as an appetizer salad served warm or a cold side.
Now is the season for spaghetti squash. You'll find it sold among the other winter squashes, like butternut and acorn, in the market. Pick one up and make this super simple recipe. It's easy enough to make even on a busy weeknight.
Spaghetti Squash Salad with Dried Cranberries and Hazelnuts
1 spaghetti squash (about 3 pounds)
3 tablespoons olive oil, plus more for brushing squash
1 tablespoon red wine vinegar
2 tablespoons chopped parsley
fine sea salt
freshly ground pepper
1/4 cup dried cranberries
1/4 cup coarsely chopped toasted hazelnuts
Preheat oven to 375 degrees F. Line a rimmed baking sheet with parchment paper. Cut the squash in half lengthwise. Brush will oil. Roast cut-side down until knife tender, about 45 minutes.
Let squash cool slightly. Remove and discard seeds and stringy pulp. Using a fork, scrape strands of flesh from the skin into a bowl.
Combine olive oil, vinegar, and parsley in a small bowl or measuring cup. Season with salt and pepper. Pour over squash. Add cranberries and hazelnuts. Toss gently to combine. Yield: 4 servings.