Makes 8 servings
INGREDIENTS:
1 3 to 3 ½ pound spaghetti squash
1 tablespoon extra virgin olive oil
1/2 cup orange juice
1/4 cup chicken broth or vegetable broth
5 garlic cloves, minced
1 (3 inch) cinnamon stick
1/2 cup dried jumbo raisins or tart cherries (I like a mix of jumbo raisin varieties)
1/3 cup chopped and toasted walnuts
1 1/2 teaspoons minced, fresh sage
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1 small pomegranate, seeded (about 1/2 cup of pomegranate seeds)
1/3 cup hard sheep’s cheese such as Manchego or Iberico, crumbled or chopped into 1/2 inch pieces
DIRECTIONS:
1. Adjust oven rack to middle position and heat oven to 375. Halve squash lengthwise; discard seeds. Brush with olive oil and season with salt and pepper. Place squash halves, cut side down, on a baking sheet. Roast until tender, about 75 to 80 minutes.
2. Meanwhile, in saucepan bring orange juice, broth, cinnamon stick, and garlic to boiling. Lower heat and let simmer for 6 minutes. Remove from heat. Remove cinnamon stick and add cherries; let stand 10 minutes
3. Using a fork, scrape squash pulp from shells into a large serving bowl – the cooked squash can be cooled first, otherwise use oven mitts.
4. Add raisins or cherries with juice, toasted walnuts, sage, and salt, and pepper to squash pulp. Toss to coat and adjust seasoning. Sprinkle with pomegranate seeds. Serve warm. Makes 8 (about 2/3-cup) servings.
Make-Ahead Tip: Up to a day ahead, cook spaghetti squash; scrape cooked spaghetti squash into a large bowl. Cover and refrigerate squash. Thirty minutes ahead, warm cooked squash in microwave, covered and vented, 3 to 4 minutes, gently stirring twice. Finish recipe as directed in Step 2.
***True spaghetti squash is actually pale ivory to pale yellow in color. However, in the early 1990's, an orange spaghetti squash, known as "Orangetti" was developed and this is what is commonly found in today's supermarkets. Higher in beta carotene, the orange variety is also bit sweeter than its paler counterpart. Both have a mild flavor that is complemented and enhanced by the food served with or on it. This squash is a dieter's dream; a four-ounce serving of spaghetti squash only has 37 calories!
Recipe by Cristina Paul
2 comments:
I have been cooking tart cherries the past six months. I recently discovered a free tart cherry book (with tart cherry recipes). It is a good book and best of all it is free. It is called Tart Cherry Health Report. Here is a link if you are interested: http://www.traversebayfarms.com
Thanks for the tip buddy - will definitely check out the link. You should check out my recipe for Wheatberry Salad with Pancetta and Tart Cherries - truly yummy. Just type it into the search box on the blog.
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