Fall's Bounty - Delicious Spaghetti Squash Recipe

Take advantage of the bounty of fall and create tasty, healthy side dishes for your autumn meals. This recipe, which uses seasonal spaghetti squash, adds a pop of color and taste with fresh pomegranate seeds.

Fruity Spaghetti Squash

If the squash is too hard to cut, microwave for 10 minutes to soften the rind. You can save the seeds for planting or eating like pumpkin seeds.

Ingredients

1 medium spaghetti squash

½ pomegranate

2 tbsp butter or ½ cup apple juice

Preheat your oven to 400 degrees.

Slice the spaghetti squash lengthwise and scoop out the seeds. Place each half on a piece of tin foil. Add 1 tbsp butter or ¼ cup apple juice to each side.

Wrap the squash with tin foil and place on your lowest oven rack. Bake for 30 to 45 minutes, or until the rind is soft. Remove the squash from the oven and set aside to cool.

Remove the seeds from the pomegranate. Rinse the seeds under cold water to remove any excess juice.

Unwrap the squash. Use a fork to separate the strands, scraping most of the squash from the sides. Mix in the pomegranate seeds and top with salt, pepper or additional butter, if desired. Serve warm in the squash shell.