spaghetti squash with gorgonzola, dried cherries & pecans

Ingredients:

  •  (3 lb.) spaghetti squash
  • 4 tbsp extra virgin olive oil
  • 1 tbsp plus 1 tsp white wine vinegar
  • 1/4 tsp kosher salt
  • 1/2 cup crumbled Gorgonzola cheese
  • 1/2 cup pecans, roughly chopped and toasted
  • 1/2 cup dried cherries
  • 2 green onions (white & green parts), thinly sliced

Using a large, sharp knife, pierce a spaghetti squash in several places.  Place the spaghetti squash in a glass baking dish and cook in the microwave on high for about 15 minutes, turning the squash halfway through cooking.  Before handling, let the squash stand for 10 minutes.  Cut it in half lengthwise and scrape out the seeds and fibers.  Using a fork, twist out strands of the spaghetti squash flesh and place in a large bowl.

In a small bowl, whisk together, olive oil, vinegar and salt. Pour into the spaghetti squash and toss.  Add cheese, pecans, cherries, and most of green onions, and stir well.

Serve and garnish with remaining green onions. Serves 6 to 8 as a side dish.

* Note: You can substitute feta, dried cranberries, and almonds for variety.

Source: Cookin’ Canuck

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s