If you’ve never had spaghetti squash before, you’re in for a surprise.

It’s called spaghetti squash for a reason – the vegetable’s flesh, after it has been scraped away from the skin, resembles strands of spaghetti. With a mild, sweet flavor, spaghetti squash pairs well with just about any dish and can be flavored in just about any way.

Once you’ve roasted the squash, the flavor customization is up to you. One of my favorite ways to enjoy it is simply seasoned with salt and pepper and drizzled with olive oil. It’s great as a base for meatballs.

This recipe goes a few steps further and includes some fall favorites, such as dried cranberries and toasted hazelnuts. Enjoy it as an appetizer salad served warm or as a cold side.

Now is the season for spaghetti squash. You’ll find it sold among the other winter squashes, like butternut and acorn, in the market. Pick one up and make this super simple recipe. It’s easy enough to make even on a busy weeknight.

For a printable copy of the recipe, click the link:

Spaghetti Squash Salad with Dried Cranberries and Hazelnuts