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Jeweled Spaghetti Squash

November 1, 2009

Whenever I’m asked for a recipe idea for spaghetti squash, I always recommend this recipe.

Most people are looking for a pasta substitute, though, when cooking with this squash.  I urge you to look beyond that meal as a dish for spaghetti squash.  Besides, if you’re craving pasta, unfortunately a plate of stringy gourd flesh will resemble a pile of overcooked mush noodles more closely than the carby-starchy-goodness you were in the mood for.


In addition to screaming Fall!, with its flavors and ingredients, this recipe also screams Don’t Feed me to the Omnivore! So I made it first for myself only, about 6-7 times.  Finally, his interest was piqued enough to want to try this side dish and he surprisingly enjoyed it.  His initial hesitation was due to his first experience with spaghetti squash as some lame angel-hair pasta impostor.  So, like I said, let this squash be it’s own woman.  Let her do her own thang.  And you will not be disappointed.

Jeweled Spaghetti Squash (adapted from here)
1 3- to 3-1/2-lb spaghetti squash
1/2 cup water
1/2 cup fruit juice (I use orange juice or cherry juice)
1/2 cup dried raisins
1/4 cup chopped walnuts
1/4 cup snipped fresh Italian (flat-leaf) parsley
1/2 tsp. salt
1/8 tsp. ground black pepper

Jab squash with a good knife 4-5 times and place, whole, in a 375* preheated oven.  Cook 10 minutes until skin begins to give.  Slice in half, lengthwise, and place cut side down on a baking sheet and cook 30 minutes longer, until flesh is deep yellow.  Scoop out seeds and using a fork, scrape the pulp into a serving bowl.

While the squash is cooking, microwave bring juice to boiling.  Add raisins; let stand 10 minutes. In nonstick skillet toast nuts in over medium heat 2 to 3 minutes or until toasted, stirring occasionally.

Add raisins and juice, toasted walnuts, parsley, salt, and pepper to squash pulp. Toss to coat. Serve warm.

2 Comments leave one →
  1. November 1, 2009 12:21 pm

    I completely agree, spaghetti squash is good, but it’s not a substitute for pasta! Love this recipe, it sounds delicious!

  2. November 1, 2009 9:59 pm

    This looks TASTY! I love spaghetti squash.

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