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    Home » Recipes » Vegan Christmas Recipes

    Cranberry Spaghetti Squash

    Published: Dec 9, 2019 · Updated: Aug 18, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    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.

    Recipe

    Cranberry-Stuffed Spaghetti Squash

    Cranberry Spaghetti Squash

    Served in its shell, this simple preparation of spaghetti squash makes a dramatic presentation as part of an everyday winter meal.
    5 from 1 vote
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    Course: Vegetable side dish
    Cuisine: Vegan / Healthy
    Diet: Vegan, Vegetarian
    Keyword: Cranberry Spaghetti Squash, Spaghetti Squash recipe
    Prep Time: 15 minutes minutes
    Cook Time: 50 minutes minutes
    Total Time: 1 hour hour 5 minutes minutes
    Servings: 4
    Calories: 190kcal
    Author: Veg Kitchen

    Ingredients

    • 1 medium spaghetti squash about 2 lbs
    • 2 tbsp vegan buttery spread such as Earth Balance or fragrant nut oil
    • ½ tsp good-quality curry powder
    • 2 –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
    US Customary - Metric

    Instructions

    • Preheat the oven to 400°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.

    Nutrition

    Calories: 190kcal | Carbohydrates: 27g | Protein: 3g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 90mg | Potassium: 355mg | Fiber: 5g | Sugar: 14g | Vitamin A: 935IU | Vitamin C: 11mg | Calcium: 85mg | Iron: 1mg
    Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

     

     

    Cranberry-Stuffed Spaghetti Squash

    Cranberry-Stuffed Spaghetti Squash

     

    • Here are lots more winter squash recipes.

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    nicole malik from vegkithen.com

    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

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