Spaghetti Squash with Apples

Serves 6, as a side
One medium spaghetti squash (2.5-3 pounds)
2 tablespoons olive oil
1 1/2 tablespoons lemon juice
1 tablespoon Dijon mustard
1/8 teaspoon salt
1 apple, cored and chopped (I'm in love with Pink Lady, but any other sweet-tart apple would work)
1/4 cup sweetened dried cranberries
1/4 cup roasted, salted pumpkin seeds (You could substitute sunflower seeds or any roasted, salted nut you wanted for the pumpkin seeds if you don't have any on hand.)
Carefully cut squash in half lengthwise and scoop out seeds. Place each cut half face down on a microwave-safe dish with 1-2 tablespoons water in the bottom of the dish. Microwave on full power 6-8 minutes or until squash is tender and easily shreds with a fork. (Or bake at 350 degrees for about 45 minutes to an hour, depending on the size of your squash.) While squash is cooking, in a small bowl whisk together olive oil, lemon juice, Dijon mustard and salt. Shred cooked squash with a fork into a medium bowl. Toss with Dijon dressing and apple, cranberries and pumpkin seeds. Season to taste with salt, and serve. 

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