Cranberry Spaghetti Squash
Served in its shell, this simple preparation of spaghetti squash makes a dramatic presentation as part of an everyday winter meal. It’s festive enough to serve as a holiday side dish at the Thanksgiving or Christmas table as well. For more servings, simply double the recipe. Photos by Evan Atlas.
- 1 medium spaghetti squash (about 2 pounds)
- 2 tablespoons vegan buttery spread (such as Earth Balance or fragrant nut oil
- ½ teaspoon good-quality curry powder
- 2 to 3 scallions, thinly sliced
- ¼ cup finely chopped fresh parsley
- ⅓ cup dried cranberries
- Salt and freshly ground pepper to taste
- ¼ cup slivered almonds or chopped walnuts, lightly toasted in a dry skillet
- Preheat the oven to 400º F.
- Cut the squash in half lengthwise. Place, cut side up, in a casserole dish with ½ inch of water. Cover tightly with foil and bake until easily pierced with a fork, about 40 to 45 minutes. Or, if you don’t have a knife that’s sharp enough, just wrap the whole squash up in foil, place in a casserole dish, and bake until you can easily pierce with a fork. This will take 45 minutes or more depending on the size and density of the squash.
- When the squash is just cool enough to handle, scrape it lengthwise with a fork into a bowl, to remove the spaghetti-like strands of flesh. Discard the seeds as you do so.
- Combine the spaghetti squash strands with the remaining ingredients except for the nuts in a mixing bowl. Toss well and stuff back into the squash shells.
- Return the filled squash shells to the baking dish and bake until well heated through, about 8 to 10 minutes. Cut each squash half in half yet again to make 4 portions, and serve.
- Here are lots more winter squash recipes.