Roasted Spaghetti Squash with Craisins, Herbs and Pecans

After we tested out this recipe from The Chew by Clinton Kelly I immediately  wen tout and bought another spaghetti squash to make it again! Definitely toast the pecans and enjoy the tart flavors in balance to the squash. A nice alternative to service it with sauce the way I usually do!

• 1 spaghetti squash (about 4 pounds, cut in half lengthwise, seeds removed)
• 4 sprigs thyme
• 3 tablespoons extra-virgin olive oil (divided)
• 1/2 cup pecans (toasted & chopped)
• 1/4 cup parsley (chopped, plus more to garnish)
• 1 Cup Craisins® Dried Cranberries (plus more to garnish)
• 1 lemon (zest)
• 2 tablespoons Parmesan cheese (freshly grated)
• Kosher salt and freshly ground black pepper
• Preheat oven to 400ºF. Line a baking sheet with parchment paper.
• On the outside and inside of the cut squash, coat with oil. Season the insides of the squash with salt and pepper. Place the thyme on the prepared baking sheet. Place the squash halves, cut-sides-down, placing each halve on top of 2 thyme sprigs.  Bake for 30 minutes, or until the squash is tender. Remove and set aside to cool slightly.
• Using a fork, scrape the insides of the squash halves into a large bowl.
• Place a large saute pan over medium heat. Add 1 tablespoon of oil and pecans, and saute until fragrant and toasted. Season with salt. Add the roasted spaghetti squash, parsley, Craisins® Dried Cranberries, and lemon zest. Season with salt and pepper and saute to warm through. Remove from heat and add the Parmesan cheese. Remove squash to a platter and garnish with more Craisins® Dried Cranberries and parsley.