FruitFast

Part two of focusing on healthy sides is this incredible recipe from Better Homes and Garden for Spaghetti Squash, which incorporates dried cherries. A 1 /2 cup serving is approximately 100 calories.
Yield: Approx 10 (1 /2 cup) servings

JEWELED SPAGHETTI SQUASH

Ingredients

1 3 to 3-1/2 lb spaghetti squash
1 /2 Cup orange juice
3 /4 Cup FruitFast Dried Tart Cherries
1 Tbsp butter
1 /4 Cup chopped walnuts
1 /4 Cup snipped fresh Italian (flat-leaf) parsley
1 /2 tsp salt
1 /8 tsp ground black pepper

Directions:
Microwave squash by slitting the skin of the squash with a sharp knife. Microwave squash on high for 10-12 minutes. Remove from microwave, cut in half and spoon out seeds. With a fork, scrape stringy squash pulp from shells into a serving bowl.

The cooked squash can be cooled first; otherwise protect your hands with oven mitts.
To bake squash in the oven, preheat oven to 350 degree F. Cut squash in half and remove seeds. Place squash halves, cut sides down, in a shallow baking pan. Bake for 75 to 80 minutes or until tender. Remove the pulp as directed above.

In saucepan bring orange juice to boiling. Remove from heat. Add cherries; let stand 10 minutes. In skillet cook nuts in hot butter over medium heat 2 to 3 minutes or until toasted, stirring occasionally.

Add cherries and juice, toasted walnuts, parsley, salt, and pepper to squash pulp. Toss to coat. Serve warm.