Ingredients
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- 2 Spaghetti Squash
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- 1 cup cooked rice (wild rice is a lovely pairing with the squash)
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- 1 tablespoon minced garlic
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- 1 cup orange juice
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- 2 tablespoons grated orange zest
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- 1/2 cup dried cranberries
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- 1/2 cup extra virgin olive oil to baste the squash
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- chopped pecans for garnish
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- salt and pepper
Directions
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- Cut the squash in half and scrape out the seeds. Rub the inside of the squash with olive oil. Roast with the cut side down, 375F for 25 minutes.
-
- While the squash is in the oven, mix the remaining ingredients together.
-
- When the timer goes off, flip the squash over, add in the mix to the interior, and then roast for another 20 minutes. Garnish with the pecans and serve up!
Ingredients
- 2 Spaghetti Squash
- 1 cup cooked rice (wild rice is a lovely pairing with the squash)
- 1 tablespoon minced garlic
- 1 cup orange juice
- 2 tablespoons grated orange zest
- 1/2 cup dried cranberries
- 1/2 cup extra virgin olive oil to baste the squash
- chopped pecans for garnish
- salt and pepper
Directions
- Cut the squash in half and scrape out the seeds. Rub the inside of the squash with olive oil. Roast with the cut side down, 375F for 25 minutes.
- While the squash is in the oven, mix the remaining ingredients together.
- When the timer goes off, flip the squash over, add in the mix to the interior, and then roast for another 20 minutes. Garnish with the pecans and serve up!