Served in its shell, this simple recipe for Cranberry Spaghetti Squash makes a dramatic presentation as part of a 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.
Cranberry Spaghetti Squash
- 1 medium spaghetti squash about 2 lbs
- 2 tbsp vegan buttery spread such as Earth Balance or fragrant nut oil
- 1/2 tsp good-quality curry powder
- 2 –3 scallions thinly sliced
- 1/4 cup fresh parsley finely chopped
- 1/3 cup dried cranberries
- salt and freshly ground pepper to taste
- 1/4 cup slivered almonds or chopped walnuts lightly toasted in a dry skillet
- Preheat the oven to 400°F.
- Cut the squash in half lengthwise. Place, cut side up, in a casserole dish with 1/2 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 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.