Easy Recipe for Spaghetti Squash With Spiced Pecans & Gorgonzola

Bring a healthy twist to your table this holiday season with Dr. Nicholas Perricone’s original recipe for Spaghetti Squash with Spiced Pecans & Gorgonzola. This vibrant side dish is as nourishing as it is flavorful, making it a no-brainer meal you can enjoy year-round.

In addition to being naturally low in calories and carbs, the fiber in spaghetti squash supports digestion and keeps you feeling satisfied. Also packed with essential A, C and B vitamins, plus minerals like potassium and calcium, this dish nourishes your body from the inside-out. On top of that, its antioxidant-rich (think beta-carotene and vitamin C) to help combat free radicals.

It's a guilt-free way to indulge in the spiced flavors of the season while keeping wellness front of mind.

Spaghetti Squash With Spiced Pecans & Gorgonzola

Serves 6 to 9

• 1 large spaghetti squash (4 ½ pounds), halved & seeded
• 2 tablespoons plus 4 teaspoons extra-virgin olive oil
• 2 cloves garlic, minced
• 2 tablespoons plus 2 teaspoons fresh lemon juice
• Salt & fresh ground black pepper
• 1 bunch fresh watercress, stems trimmed
• 2 ounces Gorgonzola cheese, crumbled (½ cup)
• Homemade spiced pecans (recipe follows)

1. Preheat the oven to 350 degrees Fahrenheit. Line a rimmed baking sheet with a silicone baking mat or parchment paper.
2. Place the squash, cut side down, on the prepared baking sheet and bake, uncovered, for about 1 hour, until tender. Let the squash cool until it is easy to handle and then scrape out the strands of pulp. You should have about 4 cups. Set aside.
3. Heat the 2 tablespoons oil in a very large skillet over medium heat. Add the garlic and cook, stirring, for 30 seconds or until aromatic. Add the squash strands and parsley and toss to combine. Add the 2 tablespoons lemon juice, ¼ teaspoon salt and ¼ teaspoon pepper.
4. To serve, toss the watercress with the remaining 2 teaspoons lemon juice, remaining 4 teaspoons oil, 1/8 teaspoon salt and 1/8 teaspoon pepper. Divide the squash mixture among individual plates and place in a serving dish. Top with the watercress, Gorgonzola and spiced pecans.

Spiced Pecans

• 1 egg white, lightly beaten
• 3 cups pecan halves
• ½ tablespoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground cloves
• ½ teaspoon ground nutmeg

1. Preheat the oven to 350 degrees Fahrenheit. Line a rimmed baking sheet with a silicone baking mat or parchment paper.
2. In a small bowl, beat the egg white with 1 tablespoon water. Stir in the pecans, mixing until well moistened.
3. Combine the salt, cinnamon, cloves and nutmeg in a small bowl. Sprinkle the mixture over the moistened pecans. Spread the nuts on the baking sheet.
4. Bake for 30 minutes, stirring once or twice. Be careful not to burn the nuts. Store in the refrigerator in an airtight container until ready to use.