Cut spaghetti squash in half lengthwise and use spoon to de-seed. Cut pieces in half lengthwise again and cook on backing sheet with 1/8 to 1/4 inch water in oven set to 400-450 for 30-40 min. Alternatively, the squash can be cooked in a microwave on a plate with water. Just after de-seeding, set the two squash halves flesh-down on the plate, cook on high for about 7 minutes.

With a fork pull the squash strands out into a colander. Shower with cold water and let drain. After drained, add to bowl with diced cucumber and pear. Sprinkle with cranberries. Splash with olive oil and juice from lime. Add dash of cinnamon. Toss.