Spaghetti Squash with Spiced Pecans and Gorgonzola

Name: Spaghetti Squash with Spiced Pecans and Gorgonzola
Yield: 8 servings
Ingredients: 1 large Spaghetti Squash (about 4-1/2 pounds); 2 T extra virgin olive oil; 2 cloves garlic, minced; 2 T Coarsely chopped parsley; 2 T lemon juice; 1/4 each salt and pepper; 1 bunch watercress (trim stems); 2 tsp lemon juice; 4 tsp olive oil; 1/8 tsp each salt and pepper; 2 oz gorgonzola cheese, crumbled (about 1/2 cup); 1 recipe spiced pecans

gail.george

Serves 8

Everyone loved this when I made it!!

Ingredients

1 large Spaghetti Squash (about 4-½ pound)
2 T extra virgin olive oil
2 cloves garlic, minced
2 T Coarsely chopped parsley
2 T lemon juice
¼ each salt and pepper
1 bunch watercress (trim stems)
2 tsps lemon juice
4 tsps olive oil
⅛ tsp each salt and pepper
2 oz gorgonzola cheese, crumbled (about ½ cup)
1 recipe spiced pecans

Instructions

Keep screen awake

1
Preheat oven to 350 degrees. Place squash, cut sides down on baking sheet lined with parchment paper. Roast uncovered about or until tender. Cool until easy to handle. Scrape our strands of pulp.
2
Heat 2 T olive oil in very large skillet over medium high heat. Add garlic and cook for . Add squash pulp and parsley to skillet. Toss to combine. Add 2 T lemon juice, salt and pepper. Toss watercress with 2 tsp lemon juice, 4 tsp oil and salt and pepper.
3
Place squash in serving dish and top with watercress, gorgonzola and spiced pecans.
4
For spiced pecans: Spread pecans on cookie sheet lined with parchment paper. Bake . Toss pecans with 1-2 T sambal oelek. Add 1/4 tsp salt. Spread pecans on parchment and bake for another . Turn at least 2 times while baking.

Comments & Reviews (0)

or sign up for free to join the conversation.