2 spaghetti squash
1 c. filberts, chopped
1 c. butter, room temperature (1.2 lb.)
1 tbsp. grated orange peel
2 tbsp. fresh orange juice
2 tbsp. firmly packed brown sugar
1/2 tsp. ground nutmeg
Salt

With fork pierce spaghetti squash shell in 5-6 places; set on a rimmed 10 x 15 inch baking sheet. Bake at 325 degrees until shells give when pressed, about 2 hours. Turn squash over after 1 hour. Place filberts in a rimmed pan in over with squash until the nuts are golden under skin, about 15 minutes.

Blend butter with orange peel, brown sugar, nutmeg, and set aside. Cut the top 1/3 off each squash or cut in half horizontally. Scoop out seeds and discard. Pull squash strands free with fork. Pile all strands either in 2/3 shell or 2 half shells. Add nuts and orange butter, mix gently with a fork, season to taste with salt.