Roasted Cherry-Spaghetti Squash and Smoky Mushroom with Basil Drizzle

This recipe is rich with life memories. It first takes me back to a childhood road trip through the Midwest. We stopped at a local market, unlike any I had ever seen, and my mother picked up some cherries and mushrooms. Once we got back home, my grandmother made this meal with the mushrooms and the few cherries that we managed to not eat. Through the years the recipe has remained the same with the exception of a few tweaks here and there. When I entered fourth grade, my mother went vegetarian and omitted the prosciutto. Years later, when I got married I reintroduced a protein but used smoked turkey as a healthier alternative. The basil drizzle was added when we made this for my sister’s engagement party, just to make it a bit more fancier. Now, decades later, it is still a tradition at our family’s Thanksgiving dinners. My three kids love the sweetness from the cherries. Amazingly, life does come full circle…the cherries were my favorite part too when I was young!