Spaghetti squash with pecans and dates
Votes: 1
Time: 1 hour.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Make a wonderful holiday side dish with pumpkin that pairs perfectly with both poultry and meat. Baked, tender pieces of spaghetti squash are simply topped with a mixture of chopped pecans, crushed dates, and thyme in brown butter, which adds an even more nutty flavor.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- Spaghetti squash, cut into pieces
- 1 tbsp. butter
- 1/3 cup dates
- 1/4 cup pecans
- 0.5 tsp fresh thyme
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Cooking the dish according to the recipe:
- Peel and seed one spaghetti squash and cut into 4-cm pieces. Toss with olive oil, salt, and black pepper. Bake on a preheated baking sheet at 450°F (230°C) until tender and golden brown, about 45 minutes.
- In a skillet over medium heat, melt 1 tablespoon butter and cook until browned. Remove from heat and stir in 1/3 cup chopped pitted dates, 1/4 cup chopped pecans, 1/2 teaspoon fresh thyme, and a pinch of salt; sprinkle over the squash.
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