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.