Served in its shell, this simple recipe for Cranberry Spaghetti Squash makes a dramatic presentation as part of a winter meal. Tender golden strands are tossed with curry-scented vegan butter, tart-sweet dried cranberries, scallions and parsley, then piled back into the squash and finished with toasted almonds. It's festive enough to serve as a holiday side dish at the Thanksgiving or Christmas table as well.
Photos by Evan Atlas.
Spaghetti squash is one of the easiest winter squashes to cook, and it asks very little of you: bake it, fork it into strands, season it and put it back where it came from. The shells act as built-in serving bowls, so this looks like far more work than it is. For more servings, simply double the recipe. If you love this squash as much as we do, try our Stewed Spaghetti Squash too.
Key Ingredients & Substitutions
- Spaghetti squash. A medium squash of about 2 pounds gives you two neat halves that serve four as a side. Look for one that feels heavy for its size, with a firm, pale-yellow rind and no soft spots.
- Vegan buttery spread. A couple of tablespoons of Earth Balance or a similar spread carries the curry flavor and gives the strands a rich finish. A fragrant nut oil such as walnut oil is a lovely swap, and good olive oil works in a pinch.
- Curry powder. Just half a teaspoon adds warmth and a golden color without making the dish taste like a curry. Use a good-quality curry powder, since a stale one tastes dusty. Garam masala or a pinch of cumin and cinnamon are good alternatives.
- Dried cranberries. They bring the sweet-tart pop that makes this feel festive. Regular sweetened dried cranberries are fine; chopped dried cherries or golden raisins also work.
- Scallions and parsley. Fresh, green and oniony, they keep the dish from tipping too sweet. Chives or a little finely chopped red onion can stand in for the scallions.
- Slivered almonds or walnuts. Toasted slivered almonds add crunch against the soft squash. Chopped walnuts or pecans are just as good, and toasted pumpkin seeds make it nut-free.
Helpful Tips
Cut it safely. Raw spaghetti squash is hard and slippery. Trim a thin slice off one side so it sits flat, then use a large, sharp chef's knife to halve it lengthwise. If your knife isn't up to it, bake the squash whole, wrapped in foil, and cut it once it's soft.
Don't overbake. The squash is ready as soon as a fork slides easily into the flesh. Past that point the strands turn mushy and watery instead of staying distinct and slightly al dente.
Leave a thin wall. When you scrape out the strands, leave a thin layer of flesh against the rind. The shells hold their shape much better and won't tear when you refill them.
Melt the fat with the spice. Stirring the curry powder into the melted spread before tossing it with the squash blooms the spice and spreads it evenly, so you don't end up with pockets of raw powder.
Add the nuts last. Toasted nuts go soft if they sit in the warm filling. Scatter them over the top just before serving so they stay crunchy.
Variations
- Maple-pecan. Skip the curry powder, drizzle in a tablespoon of maple syrup and use toasted pecans.
- Heartier main dish. Fold in a cup of cooked chickpeas, white beans or wild rice to turn the squash into a meal.
- Apple and sage. Add a finely diced crisp apple and a few chopped fresh sage leaves along with the cranberries.
- Citrus twist. Stir in the zest of an orange and use dried cherries instead of cranberries.
- Greens. Toss in a couple of handfuls of baby spinach or finely chopped kale; the heat of the squash wilts it.
Serving Ideas
For a holiday spread, set the stuffed squash halves on a platter and cut them into portions at the table. They sit happily alongside Cranberry-Pear Wild Rice Stuffing, Vegan Sweet Potato Casserole and a bowl of Cranberry-Apple Relish.
On an ordinary weeknight, serve it with a simple green salad and a pot of lentil or bean soup, or next to roasted tofu or tempeh. For a squash-lover's menu, browse our 26 Vegan Butternut Squash Recipes for a soup or side to go with it.
Storing & Freezing
Leftovers keep in an airtight container in the refrigerator for up to 4 days. It's easiest to scoop the filling out of the shells to store it. Reheat in the microwave or in a covered baking dish at 350°F until hot, and add fresh toasted nuts when you serve it. You can also bake and shred the squash up to 2 days ahead, then season, stuff and reheat it just before dinner.
Cooked spaghetti squash can be frozen, but it releases water when thawed and the strands soften. If you want to freeze it, freeze the seasoned strands without the nuts for up to 3 months, thaw overnight in the fridge, drain off any liquid, and warm through in a skillet. The shells don't freeze well, so serve thawed leftovers in a bowl.
More Winter Squash Recipes
If you loved this recipe, here are a few more you might enjoy:
- Rice and Pecan-Stuffed Squash
- Vegan Rice-Stuffed Delicata Squash
- Maple-Glazed Butternut Squash
- Vegan Wild Rice Pilaf with Spinach and Almonds
- 10 Comforting Stuffed Vegetable Recipes
Recipe
Cranberry Spaghetti Squash
Equipment
Ingredients
- 1 medium spaghetti squash about 2 lbs
- 2 tablespoon vegan buttery spread such as Earth Balance, or a fragrant nut oil such as walnut oil
- ½ teaspoon good-quality curry powder
- 2 to 3 scallions thinly sliced
- ¼ cup fresh parsley finely chopped
- ⅓ cup dried cranberries
- salt and freshly ground pepper to taste
- ¼ cup slivered almonds or chopped walnuts lightly toasted in a dry skillet
Instructions
- Preheat the oven to 400°F.
- Cut the squash in half lengthwise and scoop out the seeds with a spoon. Place the halves cut side up in a baking dish with ½ inch of water. Cover tightly with foil and bake until the flesh is easily pierced with a fork, 40 to 45 minutes. (If your knife isn't up to cutting the raw squash, wrap the whole squash in foil and bake it until tender, 45 to 60 minutes depending on size, then halve it and scoop out the seeds.)
- While the squash bakes, toast the almonds or walnuts in a dry skillet over medium-low heat, stirring often, until golden and fragrant, 3 to 5 minutes. Transfer to a plate so they don't keep browning.
- When the squash is just cool enough to handle, scrape the flesh lengthwise with a fork to pull it into spaghetti-like strands, and transfer them to a mixing bowl. Leave a thin layer of flesh in each shell so the shells keep their shape.
- Melt the vegan buttery spread (in the microwave or in the same small skillet over low heat) and stir in the curry powder. Pour it over the squash strands, add the scallions, parsley and dried cranberries, and toss well. Season to taste with salt and pepper.
- Pour any water out of the baking dish. Pile the squash mixture back into the shells, return them to the dish, and bake uncovered until heated through, 8 to 10 minutes.
- Scatter the toasted nuts over the top, cut each squash half crosswise into 2 portions, and serve.
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