Always on the lookout for interesting combinations of ingredients, I came across this recipe for Spaghetti Squash with Pecans, Dried Cherries and Gorgonzola on Savoring The Thyme. This is a fantastic side dish for mid-week dinners as well as a Thanksgiving side.
It looked so vibrant and flavorful that I had to put it up as an offering on the weekly menu. Clients loved the flavor and it was a bit hit with the kids!
|Spaghetti Squash with Pecans, Dried Cherries & Gorgonzola
with Sherry Vinaigrette
|Releasing the spaghetti squash from the shell|
Spaghetti Squash with Pecans, Dried Cherries and Gorgonzola with Sherry Vinaigrette
Recipe adapted from Savoring The Thyme
Serves 6-8 as a side dish, or 3-4 as an entree
1 (3 lb.) spaghetti squash
1/2 cup Gorgonzola, crumbled
1/2 cup pecans, roughly chopped and toasted
1/2 cup dried cherries
2 green onions (white & green parts), thinly sliced
2 tablespoons Dijon-style mustard
1 tablespoon finely chopped shallots
1/2 teaspoon finely minced garlic
3/4 cup vegetable or canola oil
1/4 cup sherry vinegar
Kosher salt and freshly ground pepper to taste
Preheat oven to 375 degrees.
1. Using a large, sharp knife, cut spaghetti squash in half, lengthwise.
2. Scrape out the seeds and pulp as you would with any squash or pumpkin.
3. Bake, rind side up about 30 minutes. Remove from oven and allow to cool down.
4. Using a fork, twist out strands of the spaghetti squash flesh and place in a large bowl.
5. In a small bowl, add the mustard, shallots and garlic and gradually add half the oil, beating vigorously with a wire whisk.
6. Alternately beat in the remaining oil and the vinegar.
7. Taste and season with kosher salt and pepper.
8. Combine spaghetti squash with cheese, pecans, cherries, most of green onions, and the sherry vinaigrette. Stir well.
9. Serve and garnish with remaining green onions.
Eat, Drink & Be Yummy!!