I found this spaghetti squash slaw recipe at seriouseats.com. That’s what I’m doing with ours this week – but using chopped pecans instead of hazelnuts because the hazelnuts I had in the freezer went into baklava for a recipe we’re publishing in the AJC next week. I’ll probably skip the pomegranate seeds as it’s not really pomegranate season and I am never pleased with those packaged pomegranate seeds in the produce section.
Ingredients:
One 3 1/2-pound spaghetti squash 1/2 cup extra-virgin olive oil, plus more for drizzling on squash Kosher salt 1/2 cup hazelnuts, roughly chopped (or pecans) 1/8 teaspoon cayenne pepper 1 teaspoon apple cider vinegar 1/2 cup pomegranate seeds, plus more for garnish 15 fresh mint leaves, roughly torn, plus more for garnish
Preparation:
Adjust oven rack to middle position and preheat oven to 400 degrees. Line a rimmed baking sheet with aluminum foil and set aside. Using a large knife, trim off stem end of spaghetti squash. Cut squash in half lengthwise, then scrape out and discard seeds. Arrange, cut side up, on prepared baking sheet. Drizzle lightly with olive oil, and rub all over until evenly coated. Season with salt.
Roast squash until its flesh can be pierced with a fork without much resistance but the squash retains an al dente texture, about 35 minutes. Set aside to cool to room temperature.
Meanwhile, combine 1/2 cup olive oil and hazelnuts in a medium skillet. Set over medium heat and cook, stirring frequently, until nuts are lightly toasted and fragrant, about 4 minutes. Stir in cayenne and remove from heat.
When squash has cooled, use a fork to shred flesh into spaghetti-like strands, transferring them to a serving bowl as you go. Discard skins.
Stir in toasted hazelnuts and the oil along with the apple cider vinegar and pomegranate seeds. Season with salt, then stir in mint. Garnish with additional pomegranate seeds and mint leaves and serve right away.
Make-Ahead and Storage
The squash can be roasted up to 3 days in advance; once cooled, wrap tightly with plastic and refrigerate until ready to shred and assemble the salad. The hazelnuts can be toasted in the olive oil up to 3 days in advance; let cool, then refrigerate in an airtight container until ready to use. The salad should be assembled just before serving, otherwise the pomegranate seeds and mint will darken and lose their freshness.