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.