Herbed Spaghetti Squash

1 small spaghetti squash, about 2 1/4 pounds
2 1/2 tablespoons butter
2 1/2 tablespoons finely chopped mixed soft herbs, such as basil, chives, chervil, parsley and sage
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper

Preheat the oven to 375 degrees F.

Using a sharp knife, cut the squash in half lengthwise and place, cut side down, in a baking dish. Add enough water to come 1/2-inch up the sides of the baking dish and cover with aluminum foil. Bake for 45 minutes, until the squash is easily pierced with a paring knife. Turn squash over and cover with foil again and continue to cook another 15 minutes, until the squash is very tender. Remove from the oven, uncover, and allow to cool slightly. Using a spoon, remove the seeds and discard. Using a fork, gently pull the strands of squash away from the peel and place the squash strands into a mixing bowl.

Heat a skillet. Add the butter, spaghetti squash, herbs, salt and pepper and toss thoroughly but gently to heat and combine. Serve immediately or cover and keep warm until ready to serve.

Emeril Lagasse

Acorn Squash with Cranberry Filling

4 acorn squash (1)
1 cup coarsely chopped fresh cranberries (bit over 1/4c)
¾ cup chopped pecans (1/4c)
½ cup brown sugar (3T)
½ cup butter, melted (3T)
½ cup orange marmalade (3T apricot preserves)
½ teaspoon ground cinnamon (1/8t)

Cut the squash in half lengthwise. Remove the seeds. Place the squash, cut sides down, on a buttered baking sheet. Bake for 30 minutes in a 375° oven. Combine the cranberries, pecans, brown sugar, butter, orange marmalade and cinnamon. Turn the squash cut sides up on the baking sheet. Fill each squash with the cranberry mixture. Cover with aluminum
foil. Bake for 45 minutes at 350° or until squash is tender.

(from decascranberry.com)