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{Spaghetti Squash with Spiced Pecans and Gorgonzola}


1 large spaghetti squash
2 tablespoons olive oil
2 cloves garlic, minced
2 tablespoons parsley, chopped
2 tablespoons lemon juice
¼ teaspoon each salt and pepper
1 bunch watercress
4 tablespoons olive oil
Salt and pepper
2 ounces gorgonzola
1 cup spiced pecans

Bake squash- roast uncovered 1 hour at 350 degrees. Cool and scrape out strands. Heat oil in a large skillet. Add garlic. Add squash and parsley, toss. Add lemon juice, salt and pepper. Toss watercress with lemon juice, oil, salt and pepper. Divide squash among four serving plates. Top with watercress, cheese and spiced pecans.

Spiced pecans

Bake 1 cup pecans at 350 degrees for 8-10 minutes. Remove. Toss with 2 teaspoons chili pepper sauce and salt. Return to oven for 10 minutes. Cool.

 

 

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