Spaghetti Squash Salad with Dried Cranberries and Hazelnuts

1 spaghetti squash (about 3 pounds)
3 tablespoons olive oil, plus more for brushing squash
1 tablespoon red wine vinegar
2 tablespoons chopped parsley
fine sea salt
freshly ground pepper
1/4 cup dried cranberries
1/4 cup coarsely chopped toasted hazelnuts

Preheat oven to 375 degrees F. Line a rimmed baking sheet with parchment paper. Cut the squash in half lengthwise. Brush will oil. Roast cut-side down until knife tender, about 45 minutes.

Let squash cool slightly. Remove and discard seeds and stringy pulp. Using a fork, scrape strands of flesh from the skin into a bowl.

Combine olive oil, vinegar, and parsley in a small bowl or measuring cup. Season with salt and pepper. Pour over squash. Add cranberries and hazelnuts. Toss gently to combine.

Yield: 4 servings.


- Recipe courtesy of Joseph Erdos