Cranberry Spaghetti Squash

Cranberry Spag Squash - 6

Served in its shell, this simple preparation of spaghetti squash makes a dramatic presentation as part of a winter meal.

Serves: 4 to 6 as a side dish

  • 1 medium-large spaghetti squash (about 2 1/2 pounds)
  • 2 tablespoons Earth Balance or other vegan buttery spread
    or fragrant nut oil
  • 3 scallions, thinly sliced
  • 1/2 cup dried cranberries (or substitute other dried fruit —
    raisins, sliced apricots, etc.
  • 1/4 cup finely chopped toasted walnuts or slivered almonds,
    or more, as desired
  • Salt and freshly ground pepper to taste

Preheat the oven to 400º F.

Cut the squash in half lengthwise. Place, cut side up, in a casserole dish with l/2 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 of the squash.

Cranberry Spag Squash - 8

When the squash is just cool enough to handle, scrape it lengthwise with a fork to remove the spaghetti-like strands of flesh.

Combine the spaghetti squash strands with the remaining ingredients in a mixing bowl and toss well. Stuff back into the squash shells.

Return the filled squash shells to the baking dish and reheat just until heated through, about 8 to 10 minutes, then serve at once, scooping out individual portions straight from the shell.

Cranberry Spaghetti Squash - 2


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