This sweet, savory, and crunchy filling adds an extra special punch to the mild flavor of spaghetti squash.  

Makes 4 servings, 1/4 squash each

Ingredients:

• 1 medium spaghetti squash (about 2 lbs.)
• 1/2 cup cracker crumbs
• 1/4 cup chopped pecans
• 2 tablespoons brown sugar
• 1/4 teaspoon salt
• 1/8 teaspoon nutmeg
• 1/4 cup melted unsalted butter, plus additional melted butter to brush on cut sides
• Pecan halves for garnish

Directions:

1. Preheat the oven to or 375°F.
2. Carefully slice the spaghetti squash in half lengthwise using a sharp knife. If the squash is hard to cut, microwave the whole squash for 3 to 5 minutes to soften the squash before cutting.
3. Remove the seeds and fibers. Brush the cut sides of the squash halves with additional melted butter.
4. Add cracker crumbs, chopped pecans, brown sugar, salt and nutmeg to a small bowl and stir.  Add 1/4 cup of melted butter and stir.  Spoon 1/2 of the mixture into each squash half.    
5. Place the squash halves on the baking sheet. Roast 45 minutes or until the squash is tender and a fork easily pierces the flesh.
6. Drag a fork across the flesh edge to pull it apart into spaghetti-like strands. Top with pecan halves and serve.

Tip:

• This recipe can easily be doubled.
• Acorn squash can be substituted for spaghetti squash.

Recipe developed, tested, and photographed by Diane Sokolofski