I had never cooked or eaten a spaghetti squash before. I was thrilled to scrape it out with a fork and see it separate out into strands and think to myself, "Oh! So that's why it's called spaghetti squash!" However, I was surprised that the texture was slightly crunchy. Is that how it's supposed to be? Or did I need to roast it longer? Cranberries were decidedly tart. Brian saw the bright red and kept expecting it to be sweet before he realized they were cranberries. Next time I think I'll reduce the cranberries to 1/2 cup and add 1/2 cup of golden raisins to add some sweetness.
Afterwards, we salted the squash seeds and fried/toasted them in some vegetable oil. Yum. Not as wonderful as the pumpkin seeds but still very tasty. I'm bummed that the grocery store doesn't seem to sell pumpkins anymore. Is it just a Halloween thing? In any case, I may be cooking squashes more often just to get at their seeds.
I was pleased with this dish since it made sure I ate my veggies. And if you're counting (and I certainly am), this makes #47 in my quest for 50 new recipes tried in 2007.