- 1 large (4-1/2 pounds) spaghetti squash, halved and seeded
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic, minced
- 2 tablespoons coarsely chopped parsley
- 2 tablespoons lemon juice
- 1/4 teaspoon each salt and ground black pepper
- 1 bunch watercress, stems trimmed
- 2 teaspoons lemon juice
- 4 teaspoons extra-virgin olive oil
- 1/8 teaspoon each salt and ground black pepper
- 2 ounces Gorgonzola cheese, crumbled (1/2 cup)
- Spiced Pecans (see recipe)
Preheat oven to 350˚F. Place squash, cut sides down, on baking sheet lined with silicone baking mat or parchment paper. Roast, uncovered, about 1 hour or until tender. Cool until easy to handle, then scrape out strands of pulp (about 4 cups); set aside.
Heat 2 tablespoons oil in very large skillet over medium heat. Add garlic and cook and stir for 30 seconds or until aromatic. Add squash pulp and parsley to skillet; toss to combine. Add 2 tablespoons lemon juice and 1⁄4 teaspoon each salt and pepper.
To serve, toss watercress with 2 teaspoons lemon juice, 4 teaspoons oil, and 1⁄8 teaspoon each salt and pepper. Divide squash mixture among serving plates or place in serving dish. Top with watercress, Gorgonzola, and Spiced Pecans. Makes 6 to 8 servings.
This recipe works with the Spaghetti Squash dish and is also a great snack on its own.
Preheat oven to 350˚F. Spread 1 cup pecan halves on a baking tray lined with a silicone baking mat or parchment paper. Bake 8 to 10 minutes or until golden brown. Place nuts in a medium-size bowl. Toss with 1 to 2 tablespoons of sambal oelek (a spicy-hot chile-pepper condiment often used in Indonesian and Malaysian cuisine and available in Asian markets) and 1/4 teaspoon salt. Again, spread the nuts onto a baking-mat-lined tray and bake until a deep golden brown and dried, about 10 minutes. Turn the nuts over twice during banking. Spread on foil to cool.