Courtesy of Dan Enos, chef
2 medium spaghetti squash (Cut in half and seeded)
3/4 cup dried cranberries
1/4 pound unsalted butter (softened)
2 tablespoons maple syrup
1/2 teaspoon salt
1 tablespoon cold water
Preheat oven to 350 degrees. Place spaghetti squash flat side down on cookie sheet; cook for 45 minutes. While squash is roasting, place butter in mixer and whip on medium speed; combine the salt and the water and slowly add to the butter; mix until well blended; add the maple syrup until well blended; reserve. When squash is done, place in refrigerator for 1 hour to cool; then, with a fork, pull the inside of the squash into a bowl (should look similar to spaghetti). Place a saute pan over medium heat; add the squash and cranberries, cook until warm; add the maple butter, heat until melted.