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Spaghetti Squash with Apples & Toasted Pecans
- 1 (3 lb.) spaghetti squash
- 4 tbsp extra virgin olive oil
- 1 tbsp plus 1 tsp apple cider vinegar
- 1/4 tsp kosher salt
- 2 medium Gala apples, cut into 1/2-inch cubes
- 1/2 cup pecans, roughly chopped and toasted
- 3 green onions (white & green parts), thinly sliced
Directions:View on Cookin Canuck
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