My son tried the spaghetti squash plain, and liked it. My daughter was not a fan, and ate it, even without all the green stuff, under duress. She only ate some more when she knew it as the only way to get some dessert. They both enjoyed the cranberries, but that it a given.
Take one spaghetti squash. Cut it in half, and remove the seeds. I have never roasted spaghetti squash seeds, but I would assume they are similar to pumpkin seeds. Brush the inside of the squash with olive oil, and lay cut side down in a baking dish, roast the squash at 350F for about 30 minutes, or until tender.
Once the squash is cooked, scrape out the insides into a bowl, with a fork. You might want to wait until the squash has cooled enough to handle, or wear oven mitts to hold the squash. Squeeze the juice of half a lemon over the spaghetti squash, and drizzle some more olive oil. You also need to chop up 3 tablespoons of each of the following fresh herbs: rosemary, thyme, mint, basil, and chives. Add the fresh herbs to the squash. Add a few handfuls of dried cranberries, and unsalted shelled pistachio nuts, (optional). Mix all together. My mom also added some sweet Thai chili sauce to taste.
Serve the "salad" warm, along side your favourite main entrée. We ate it with salmon fillets, topped with basil pesto, cherry tomatoes, fresh unripened goat cheese, and green olives, and tiny red potatoes. This is actually a quick meal to prep, and could take about 45 minutes if you put the fish in 15 minutes after the squash.
Enjoy!
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