Spaghetti Squash with Orange Gremolata
1. Toss red onion and balsamic vinegar in small bowl. Let stand 10 minutes.
2. Pierce spaghetti squash in several places with sharp knife. Microwave 7 minutes on high power. Turn, and microwave 7 to 9 minutes more, or until squash gives slightly when
pressed. (Cooking times will vary according to your microwave’s wattage.) Cool 10 minutes.
3. Whisk parsley, olive oil, garlic, brown sugar, orange zest, and salt into balsamic vinegar mixture.
4. Halve squash lengthwise carefully (it will give off steam), and remove seeds. Scrape flesh with fork into large bowl. Combine with parsley mixture and chopped pistachios. Season with salt and pepper.