Oct 10
2011

Spaghetti Squash with Apples & Toasted Pecans Recipe

Spaghetti Squash with Apples & Toasted Pecans Recipe

It was the last man standing. Well, actually, it was the last vegetable standing. After the snowfall that snuck up on us like a teenaged farm boy on an unsuspecting, sleeping cow (Do people actually go cow-tipping? Someone please educate this urban gal.), our lone spaghetti squash stood like a stalwart soldier amidst the wreckage of shriveled tomatoes and wilting basil leaves. Thanks to the suggestions of Twitter and Facebook friends, I slipped a piece of cardboard between the squash and moist soil earlier in its growing cycle to stop it from rotting. When my husband cut it from the vine a few days ago, it was a light sunshine yellow with barely a blemish. It was as though it was begging to be cooked and paired with items I associate with autumn – apples and toasted pecans.

One of the most traditional ways to serve spaghetti squash is under a ladleful of tomato sauce. This is a wonderful preparation, one I could never tire of. However, the fresh crispness of the vegetable lends itself to a variety of flavorful combinations. Some of our favorites are southwestern (with chipotle peppers and queso fresco cheese), Mediterranean-style (with feta, spinach and cannellini beans) and a version with Gorgonzola, dried cherries and Pecans. Don’t ask me to pick a favorite. I just can’t do it.

While spaghetti squash can be roasted in the oven like butternut or acorn squash, I like to take the cheater’s route on busy weeknights. Simply place the squash in a microwave safe dish and cook for about 15 minutes. Once the squash is cool enough, cut it in half, scoop out the seeds, grab a fork and start twisting. Out come the thin strands that give this squash its name. Pour in your favorite vinaigrette and toss with any variety of vegetables, cheese or nuts. While this works beautifully as a weeknight side dish, consider it for your next dinner party or as an addition to your holiday feast.

The recipe:
Using a large, sharp knife, pierce a spaghetti squash in several places. Place the spaghetti squash in a glass baking dish and cook in the microwave on high for about 15 minutes, turning the squash halfway through cooking.

Spaghett Squash Apple 1

Before handling, let the squash stand for 10 minutes. Cut it in half lengthwise and scrape out the seeds and fibers. Using a fork, twist out strands of the spaghetti squash flesh and place in a large bowl. Cover and chill.

Spaghetti Squash Apple 2

In a small bowl, whisk together, olive oil, vinegar and salt.

Spaghetti Squash Apple 3

Pour the vinaigrette into the spaghetti squash and toss. Add cheese, pecans, cherries, and most of green onions, and stir well.

Serve and garnish with remaining green onions.

Spaghetti Squash Apple 4

Other spaghetti squash recipes:
Cookin’ Canuck’s Southwestern Spaghetti Squash with Chipotle Peppers, Cilantro & Queso Fresco
Cookin’ Canuck’s Spaghetti Squash with Spinach, Feta & Basil White Beans
A Spicy Perspective’s Slow Carb Spaghetti & Meatballs
Family Fresh Cooking’s Bacon & Gruyere Cheese Spaghetti Squash

Spaghetti Squash with Apples & Toasted Pecans

Yield: Serves 8 as a side dish.

From the kitchen of Cookin Canuck. www.cookincanuck.com

Ingredients

  • 1 (3 lb.) spaghetti squash
  • 4 tbsp extra virgin olive oil
  • 1 tbsp plus 1 tsp apple cider vinegar
  • 1/4 tsp kosher salt
  • 2 medium Gala apples, cut into 1/2-inch cubes
  • 1/2 cup pecans, roughly chopped and toasted
  • 3 green onions (white & green parts), thinly sliced

Instructions

  1. Using a large, sharp knife, pierce a spaghetti squash in several places. Place the spaghetti squash in a glass baking dish and cook in the microwave on high for about 15 minutes, turning the squash halfway through cooking.
  2. Before handling, let the squash stand for 10 minutes. Cut it in half lengthwise and scrape out the seeds and fibers. Using a fork, twist out strands of the spaghetti squash flesh and place in a large bowl. Cover and chill.
  3. In a small bowl, whisk together olive oil, vinegar and salt. Pour into the spaghetti squash and toss.
  4. Add pecans, apples, and most of green onions, and stir well.
  5. Serve and garnish with remaining green onions.

Related Posts Plugin for WordPress, Blogger...

{ 83 comments… read them below or add one }

1 Averie @ Love Veggies and Yoga October 10, 2011 at 9:51 pm

Oh Dara, this looks awesome! I love spagh squash and the apples in it…I bet it’s heavenly!

Reply

2 Dara (Cookin' Canuck) October 11, 2011 at 8:24 am

Thank you, Averie. I love the sweetness of the apples with the other flavors. It tastes like fall!

Reply

3 Barbara @ Barbara Bakes October 10, 2011 at 9:53 pm

What a great way to lighten up spaghetti squash!

Reply

4 Dara (Cookin' Canuck) October 11, 2011 at 8:24 am

Thanks, Barbara. Spaghetti squash really is so versatile and it’s fun to play around with different preparations.

Reply

5 Jessica October 10, 2011 at 9:59 pm

Last week at the Farmers Market I picked up a spaghetti squash with no clue what I was going to do with it. Now I know! This sounds fabulous!

Reply

6 Dara (Cookin' Canuck) October 11, 2011 at 8:25 am

Once you get started with spaghetti squash, you’ll never want to stop. Have fun experimenting!

Reply

7 Lauren from Lauren's Latest October 10, 2011 at 10:04 pm

I seriously have a spaghetti squash on my counter and was looking for something new to do with it! Must be fate…

And, I microwave my spaghetti squash too. SO much easier and faster than using the oven!

Reply

8 Dara (Cookin' Canuck) October 11, 2011 at 8:27 am

Microwaving it really does save so much time and I don’t find it negatively effects the texture of the squash at all.

Reply

9 Diane {Created by Diane} October 10, 2011 at 10:38 pm

looks so DELICIOUS, I will have to pick up a spaghetti squash and make it :)

Reply

10 Dara (Cookin' Canuck) October 11, 2011 at 8:27 am

Thanks, Diane. I hope you have a chance to give it a try.

Reply

11 Sylvie @ Gourmande in the Kitchen October 11, 2011 at 12:59 am

I microwave mine too, it’s so easy that way. What a nice way to dress it up with those great fall flavors.

Reply

12 Dara (Cookin' Canuck) October 11, 2011 at 8:28 am

Thanks, Sylvie. I agree – microwaving the squash is the way to go.

Reply

13 Jeanette October 11, 2011 at 5:34 am

Love that tip about putting cardboard between the squash and soil. I’ve never tried microwaving spaghetti squash – I have one on my countertop now, and am going to try it. The last time I made spaghetti squash, I just tossed it with some toasted garlic olive oil and my kids loved it. Your recipe sounds perfect for fall.

Reply

14 Dara (Cookin' Canuck) October 11, 2011 at 8:28 am

The garlic and olive oil sounds like a wonderful and simple preparation. I’ll have to do that next time around.

Reply

15 Heather (Heather's Dish) October 11, 2011 at 5:48 am

oh goodness, i’m in serious need of making something with spaghetti squash ASAP – this looks too good to pass up!

Reply

16 Dara (Cookin' Canuck) October 11, 2011 at 8:28 am

Thanks, Heather. I hope you enjoy it.

Reply

17 Carolyn October 11, 2011 at 5:51 am

Mmmm, spaghetti squash is good stuff, and it’s so versatile. I love the toasted pecans in this.

Reply

18 Dara (Cookin' Canuck) October 11, 2011 at 8:29 am

Thanks, Carolyn. The toasted pecans, along with the apples, really do add a nice touch of fall.

Reply

19 Kay, The Church Cook October 11, 2011 at 5:57 am

Absolutely perfect recipe for this fall!!

Reply

20 Dara (Cookin' Canuck) October 11, 2011 at 8:29 am

Thank you, Kay!

Reply

21 Drick October 11, 2011 at 6:55 am

Dara, this looks scrumptious, I would not have thought to combine apples with squash, very nice

Reply

22 Dara (Cookin' Canuck) October 11, 2011 at 8:29 am

Thanks, Drick. The flavors and textures of the two match really well in this dish.

Reply

23 Alison @ Ingredients, Inc. October 11, 2011 at 7:07 am

This looks amazing! I have bookmarked this one

Reply

24 Dara (Cookin' Canuck) October 11, 2011 at 8:30 am

Thanks, Alison. I hope you have a chance to try it.

Reply

25 Rachel @ Not Rachael Ray October 11, 2011 at 7:10 am

This looks delicious! I have a spaghetti squash setting on the counter right now and I’ve been trying to decide which way to go with it. The tomato sauce direction just hasn’t been calling out to me this time. This recipe looks great–I also have one that it simply prepared with shallots and maple syrup. Hmm…choices, choices :)

Reply

26 Dara (Cookin' Canuck) October 11, 2011 at 8:30 am

“Choices, choices” is right. That’s definitely a good problem to have. I will have to try the shallots and maple syrup version.

Reply

27 Lori @ RecipeGirl October 11, 2011 at 7:12 am

Love having new ways to fix it! Yes, in HS… the boys went cow tipping in my town :) It was a dumb thing to do, and I’m fairly sure they never actually tipped any cows!

Reply

28 Dara (Cookin' Canuck) October 11, 2011 at 8:30 am

Ha! Okay. Thanks for setting me straight, Lori.

Reply

29 Bev Weidner October 11, 2011 at 7:20 am

I’ve been DY-ING to do something with spaghetti squash, and you’ve just set it in stone, my friend.

IN STONE.

Reply

30 Dara (Cookin' Canuck) October 11, 2011 at 8:31 am

Thanks, Bev. I hope you enjoy it.

Reply

31 Lana @ Never Enough Thyme October 11, 2011 at 7:56 am

Really unique preparation for spaghetti squash, Dara. I’m just imagining the vinaigrette with the squash, apples, nuts and onions. Wonderful!

Reply

32 kelley October 11, 2011 at 8:07 am

I, too, have a spaghetti squash on my counter that’s been staring me down for the past week. And I have to admit that my preparation usually involves tomato sauce……thanks for the new ideas!!

Reply

33 Dara (Cookin' Canuck) October 11, 2011 at 8:33 am

It’s such a fun vegetable to experiment with. I hope you enjoy some of these preparations.

Reply

34 Curt October 11, 2011 at 8:11 am

I’ll bet this is awesome! Apples and pecans are the combo of the season for sure!

Reply

35 Dara (Cookin' Canuck) October 11, 2011 at 8:34 am

You’re right, Curt. They really do scream “fall”.

Reply

36 Amy B October 11, 2011 at 8:12 am

Gorgeous flavours! And the door is totally workin’ it in these pics. Nice find!

Reply

37 Dara (Cookin' Canuck) October 11, 2011 at 8:34 am

Thanks, Amy. I was thrilled to find that door.

Reply

38 Feast on the Cheap October 11, 2011 at 8:24 am

What a fabulous and healthy fall dish

Reply

39 Dara (Cookin' Canuck) October 11, 2011 at 8:35 am

Thank you! I feel confident about eating a plateful of this because it has so many healthy components to it.

Reply

40 Belinda @zomppa October 11, 2011 at 8:57 am

What a great and gorgeous dish!! Love it.

And yes: cow tipping is for real.

Reply

41 KalynsKitchen October 11, 2011 at 11:53 am

I love the sound of this!!

Reply

42 Katherine Martinelli October 11, 2011 at 1:47 pm

Such a delightful recipe! So lucky that you were able to salvage the spaghetti squash. And the red door looks fab :-)

Reply

43 carolinaheartstrings October 11, 2011 at 1:48 pm

Boy does that look fantastic. I never know what to do with this squash. This is the next must try recipe. We are excited to be celebrating our first anniversary today and our first give away. Come over and check it out.

Reply

44 Melody♪♫ October 11, 2011 at 2:08 pm

I think I’m experiencing a slight case of red-door envy…

Your photos look every bit as awesome as this recipe must taste!

Reply

45 Kimby October 11, 2011 at 2:31 pm

Hi, Dara! Beautiful photos, great recipe, and inventive variations, too — thanks!

Reply

46 Shirley @ gfe October 11, 2011 at 2:47 pm

Gorgeous dish, Dara! I’ve never wanted spaghetti squash before, but I do now. :-) Love the cardboard tip, too!

Shirley

Reply

47 Katrina October 11, 2011 at 7:09 pm

What a great way to use spaghetti squash! Love this idea!

Reply

48 Lora @cakeduchess October 11, 2011 at 8:04 pm

You’ve inspired me with this gorgeous and light squash recipe. I want to make it this week one day for a different and delicious lunch. Thank you for sharing this fabulous idea. xx

Reply

49 Deborah October 11, 2011 at 8:08 pm

This sounds amazing! I love that it’s a change up from the normal spaghetti squash and tomato sauce. (and I’m loving the red door. What a great find!!)

Reply

50 Jen at The Three Little Piglets October 11, 2011 at 8:20 pm

I’ve only ever had it warm smothered in tomato sauce as you say – I never thought to eat it any other way! Hmm, sounds delicious though.

Reply

51 foodie @ tasting spot October 11, 2011 at 10:26 pm

i love your pictures and would like to invite you to share them on tastingspot.com

Reply

52 Lauren@LittleYellowKitchen October 11, 2011 at 11:38 pm

I’ve missed spaghetti squash! Ah, isn’t Fall wonderful? :) That recipe looks fantastic!

Reply

53 naomi October 12, 2011 at 1:08 am

What a great fall dessert. And I feel kinda dumb, but I never knew you could microwave spaghetti squash! Yay, to a new shortcut. :)

Reply

54 Kulsum at JourneyKitchen October 12, 2011 at 2:18 am

I have head so much about spaghetti squash but yet to try it! This certainly makes do it now!

Reply

55 Courtney October 12, 2011 at 3:59 am

I’ve always wanted to give spaghetti squash a try – thanks for giving me a reason! :)

Reply

56 Liz October 12, 2011 at 5:00 am

I made spaghetti squash for the first time in ages this week….and I wish I had seen your microwave method for cooking earlier! Boy, I’m glad I came out with all my fingers still attached ;) What a lovely side dish…it would be fabulous with a pork roast…yum!

Reply

57 SMITH BITES October 12, 2011 at 5:27 am

i spy a beautiful red door underneath that beautiful spaghetti squash!!!! both are absolutely lovely Dara!

Reply

58 Roxana GreenGirl October 12, 2011 at 6:18 am

Fall on a plate! I love the combination of flavors. Sweet apple, nuts and spaghetti squash. A beautiful, healthy and delicious meal

Reply

59 Kelsey/TheNaptimeChef October 12, 2011 at 6:42 am

I have all of these ingredients and am totally making this tonight!!

Reply

60 Kate@Diethood October 12, 2011 at 8:13 am

Oh this dish makes me swoon! what a great combo of flavors!

Reply

61 Squash Blossom Babies October 12, 2011 at 8:14 am

This looks very interesting. I must try this one!

Reply

62 Winnie October 12, 2011 at 9:04 am

I love spaghetti squash and this looks great! ps your new salvaged photo backdrop is lovely!

Reply

63 Lauren at Keep It Sweet October 12, 2011 at 9:57 am

What a creative way to use spaghetti squash! I usually just keep it simple with tomato sauce. This looks delicious.

Reply

64 Nancy@acommunaltable October 12, 2011 at 10:31 am

Hi Dara!!

Now this looks like a Spaghetti Squash I could love!!

Reply

65 Barbara | Creative Culinary October 12, 2011 at 1:46 pm

I will admit…I think this is the first time I have ever seen apples in pasta Dara…but it sounds terrific with the combination of ingredients you’ve chosen. Very nice indeed!

Reply

66 Wenderly October 12, 2011 at 2:24 pm

I adore spaghetti squash!!! I’ve never prepared it with all of these delicious flavors however…sounds perfectly delightful!

Reply

67 Maria October 12, 2011 at 4:34 pm

Great fall recipe!

Reply

68 Heidi / foodiecrush October 13, 2011 at 12:53 am

Hey lookie there! A new way to make spaghetti squash sans tomato sauce and you have some serious suggestions in there. Poor lonely squash, at least he gave his best at your table. Well done!

Reply

69 marla October 13, 2011 at 7:13 am

Dara, I am soooo happy that you rescued this squash. The same thing happened to me. I had one in the kitchen & we kept staring each other down. Finally I prepared it – which really is no effort as you mentioned. I actually prefer it to regular pasta. I love the idea of the apples in yours.

Reply

70 Brandie (@ Home Cooking Memories) October 13, 2011 at 7:17 am

I’ve never put anything like this in my spaghetti squash but I am SOOO intrigued by this! I think I’m gonna have to give this a try…thank you for sharing it!

Reply

71 Vanessa October 13, 2011 at 9:00 am

beautiful =)

Reply

72 Brooks at Cakewalker October 13, 2011 at 9:52 am

Dara, Yes – cow tipping is a teenage time passer! I have paused a time or two with how to prepare this variety of squash, but with your recipe, there will be no hesitation. Terrific presentation and thank you for sharing it!

Reply

73 Nava Krishnan October 13, 2011 at 9:53 am

such a lively combo, esp with pecans, delicious looking.

Reply

74 MikeVFMK October 13, 2011 at 10:42 am

Really creative use of spaghetti squash. And it looks so beautiful! Personally, anything made with apples is great so I’d love to have some of this. Lovely photographs too!

Reply

75 Sally October 13, 2011 at 3:23 pm

This is such a good idea!! When it comes to spaghetti squash, I always go blank on ideas and ultimately fall back on the tomato sauce – I am definitely bookmarking this!

Reply

76 Lucy October 14, 2011 at 9:08 pm

I adore spaghetti squash and usually eat it with marinara as you described, but I’ve printed this recipe and trying it next week. Love this combination!

Reply

77 Kita October 15, 2011 at 6:58 am

I was sooo not prepared to see pictures of snow yet! Not prepared at all! I just got a chill right down to my spine. Thank got this one little squash survived and you made the best of it!

Reply

78 Choosy Beggar Tina October 15, 2011 at 11:01 am

I love spaghetti squash and I’m always looking for new ways to prepare it. This looks gorgeous, and I love the pseudo-waldorf flavors!

Reply

79 Amy @ A Little Nosh October 15, 2011 at 12:36 pm

Sounds amazing. Thanks so much for linking up at A Little Nosh!

Reply

80 Meghan October 16, 2011 at 10:57 am

What a great way to use spaghetti squash! Love all the colors in the dish & the addition of apples!

Reply

81 Kristi Rimkus October 18, 2011 at 8:46 pm

I have yet to find a cooking method that doesn’t allow me to overcook the squash. This is an new one. Thanks for the tip on microwaving the squash – much easier too. This is a nice change from the tomato based recipes we usually see. Lovely!

Reply

82 becky @ the Mixing Bowl Diary November 9, 2011 at 1:56 pm

what a great recipe. i have a spaghetti squash sitting on my counter and was wanting to do something different with it (besides the typical red sauce type of deal). This recipe looks perfect (as do all the others you have)! Hard to choose which I will make tonight!

Reply

83 Denise April 21, 2013 at 12:48 pm

Wow- this is fantastic! I made a few changes but overall kept the recipe as is. My changes were to use Meyer Lemon Olive Oil instead of regular. I also added Cilantro to it, and used a Granny Smith apple instead because I didn’t have Gala.

Reply

Leave a Comment

{ 8 trackbacks }

Previous post:

Next post: