Spaghetti Squash ala Esther
1 spaghetti squash, cut in half and deseeded
2 table spoons butter
Nutmeg (freshly grated is best)
Salt (kosher or sea, not table)
Pepper (fresh ground)
Rub each half squash with a table spoon of butter, Sprinkle with nutmeg, salt and pepper to taste (I like it to look freckled) and then wrap in tinfoil.
Cook at 350 degrees until soft (test with a fork through the side or by squeezing gently).
loosen the sides with a fork and 'fluff'. I then sprinkle with the dried cranberries. It sits well and reheats great in the microwave making it great for family get togethers.
This turns out surprisingly rich tasting and the dried cranberries (my addition) offsets that beautifully. I have also used this method with Italian seasoning, a couple of meatballs, garlic and a sprinkling of parmesan with great results. As an additional plus spaghetti squash is cheap and it is easy to make, just what I want in a great dish.