Spaghetti Squash Tamales with Sage Butter and Green Chile Apple Puree – New Mexico Farmers' Marketin

Ingredients

• 4½ cups masa harina, such as Maseca
• 3¾ cups cold water
• 1½ cups cold lard or vegetable shortening
• 1 teaspoon sea salt
• 1 package of dried corn hojas (husks)
• 2 large spaghetti squash
• 1 tablespoon brown sugar
• Sea salt, to taste
• 1 seeded pomegranate
• 1 tablespoon chopped fresh sage
• 1 teaspoon salt
• 1 pound butter
• 6 apples (local, when available)
• 1 tablespoon butter
• 3 tablespoons of green chile