1 spaghetti squash (about 3 lbs.)
1/2 c. filberts, chopped
1/2 c. butter, at room temperature
1/2 tbsp. orange rind, grated
1 tbsp. fresh orange juice
1 tbsp. brown sugar, firmly packed
1/4 tsp. nutmeg
Whole Filberts
Nutmeg

With a fork, pierce squash shell in 5 or 6 places; set on a rimmed baking sheet. Bake in 325 degree oven 1 hour, turn squash over and continue baking until squash gives when pressed, about 1 hour. Place filberts, whole and chopped in a rimmed pan in oven with squash until nuts are golden under the skin, about 15 minutes. In a large mixing bowl, blend butter with orange juice, orange rind, brown sugar, and nutmeg; set aside. Cut top third off squash. Scoop out seeds and discard. Pull squash strands free with a fork and pile strands into bowl with butter mixture. Add chopped nuts and mix gently. Pour mixture back into squash shell and garnish with whole filberts and nutmeg. Serves 5 to 6.