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Easy Spaghetti Squash with Dried Cranberries

Easy Spaghetti Squash with dried cranberries

Spaghetti squash is a delicious and healthy alternative to pasta. It’s low in calories and carbohydrates, but high in fiber and nutrients. It’s also very easy to prepare. This recipe for spaghetti squash with dried cranberries is a simple and delicious way to enjoy this healthy vegetable.

Spaghetti squash with dried cranberries is a fun and easy recipe that’s perfect for beginners. Once you learn how to cut the squash, you’ll be amazed at how many different ways you can prepare it. You can roast it, steam it, or even microwave it, and then top it with your favorite flavors. Here are a few ideas:

  • Sweet: Add a drizzle of maple syrup or honey, or top with cinnamon and sugar.
  • Savory: Add a splash of balsamic vinegar or lemon juice, or top with Parmesan cheese and herbs.
  • Spicy: Add a pinch of red pepper flakes or cayenne powder.
  • Creative: Try adding different fruits, vegetables, or meats to your spaghetti squash. For example, you could add dried cranberries, roasted broccoli, or grilled chicken.

No matter how you choose to prepare it, this recipe is a delicious and healthy meal that’s sure to please the whole family.

Easy Spaghetti Squash with dried cranberries
Easy Spaghetti Squash with Dried Cranberries 16

What season is best for spaghetti squash?

Spaghetti squash is a winter squash, which means that it is best in season from fall to winter, typically from September to April. During this time, spaghetti squash is at its peak ripeness and flavor. It is also more abundant and affordable during the winter months.

If you are buying spaghetti squash out of season, it is important to choose a squash that is firm and has a bright yellow or orange rind. Avoid squash that is soft, bruised, or has blemishes.

Once you have purchased spaghetti squash, it can be stored in a cool, dry place for up to two months.

Ingredients needed for Easy Spaghetti Squash with Dried Cranberries

Spaghetti squash: A long, cylindrical winter squash with a hard yellow or orange rind. When raw, the flesh is stringy and pale yellow, but when cooked, it turns into spaghetti-like strands. Spaghetti squash is a low-calorie, low-carbohydrate alternative to pasta and a good source of fiber, vitamins, and minerals.

Olive oil, grapeseed oil, or coconut oil: Healthy cooking oils that can be used to roast the spaghetti squash or sauté the garlic and onions.

Garlic clove: A bulb-shaped vegetable with a pungent flavor. It is often used in cooking to add flavor to dishes. Garlic is also a good source of vitamins and minerals.

Kosher salt and freshly ground black pepper: Seasonings to taste. Kosher salt is a coarse salt that has a cleaner flavor than table salt and is less likely to clump. Freshly ground black pepper has a sharper, more pungent flavor than pre-ground pepper.

Red onion: A type of onion with reddish-purple skin and white flesh. Red onions have a milder flavor than yellow or white onions.

Cranberries or dried cherries: Tart, sweet fruits that can be added to the spaghetti squash for a delicious and nutritious topping. Cranberries are also a good source of vitamins and minerals.

Instructions

To make spaghetti squash, preheat the oven to 375 degrees F (190 degrees C) and lightly oil a baking sheet. Cut the squash in half lengthwise and scrape out the seeds. Drizzle each half with 1 tablespoon of oil and season with salt and pepper to taste. Place the squash halves, cut-side down, on the baking sheet and bake for 35-45 minutes, or until tender.

Let the squash cool slightly before scraping the flesh into spaghetti-like strands. In a skillet over medium heat, heat 1 teaspoon of oil and cook the garlic and onion for 2 minutes. Add the cranberries or dried cherries and cook for 1 minute more. Add the spaghetti squash to the skillet and stir gently to combine. Serve immediately.

Here are some ideas of what to serve with thid dish

  • Protein: Grilled chicken, fish, or shrimp; roasted chickpeas or tofu; black beans or lentils
  • Vegetables: Roasted broccoli, cauliflower, or sweet potatoes; steamed Brussels sprouts or asparagus; a side salad
  • Bread or grains: A crusty loaf of bread or rolls; quinoa or brown rice.

You can also get creative and add other ingredients such as:

  • Nuts and seeds: Walnuts, almonds, sunflower seeds, or pumpkin seeds
  • Herbs and spices: Parmesan cheese, basil, oregano, or red pepper flakes
  • Sauces: Pesto, marinara, or Alfredo sauce

No matter what you choose to serve with it, this dish is a delicious and healthy meal that everyone will enjoy.

Notes and Tips

  • For a creamier spaghetti squash, add a tablespoon of butter or cream to the flesh of the squash after scraping it into strands.
  • You can also add other toppings to your spaghetti squash, such as cooked chicken, shrimp, or vegetables.
  • If you don’t have dried cranberries, you can use another type of dried fruit, such as raisins or cherries.
  • For a sweeter spaghetti squash, add a drizzle of honey or maple syrup to the top of the dish.
Easy Spaghetti Squash with dried cranberries
Easy Spaghetti Squash with Dried Cranberries 21

Additional tips:

  • To cut spaghetti squash, place it on a cutting board and use a sharp knife to cut it in half lengthwise. Then, scoop out the seeds and stringy pulp.
  • If you’re roasting spaghetti squash, place it cut-side down on a baking sheet and bake at 400 degrees Fahrenheit for 30-40 minutes, or until it’s tender.
  • To microwave spaghetti squash, place it cut-side down in a microwave-safe dish and microwave on high for 10-12 minutes, or until it’s tender.
  • Once the spaghetti squash is cooked, use a fork to scrape the flesh into strands.
Easy Spaghetti Squash with dried cranberries

Easy Spaghetti Squash with dried cranberries

Spaghetti Squash with dried cranberries is a recipe that is absolutely not intimidating. Adding dried fruits and spices are the best ways to enjoy this dish.
5 from 2 votes
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Main Dishes, Side Dishes
Cuisine American
Servings 4
Calories 50 kcal

Equipment

Ingredients
  

  • 2-3 pounds spaghetti squash
  • 2 tablespoons + 1 teaspoon olive oil grapeseed oil or coconut oil
  • 1 garlic clove chopped finely
  • Kosher salt and freshly ground black pepper to taste
  • 1 small red onion sliced
  • 1/3 cup cranberries or dried cherries

Instructions
 

  • Preheat oven to 375 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  • Rinse the squash under running water and dry with paper towel. With a sharp knife, cut the squash in half lengthwise from stem to tail and scrape out the seeds.
  • Drizzle with 2 tablespoons oil and season with salt and pepper, to taste.
  • Place squash, cut-side down, onto the prepared baking dish. Place onto the upper middle rack of the oven and roast until tender, about 35-45 minutes.
  • Remove from oven and let rest until cool enough to handle.
  • Using a fork, scrape the flesh. This way, you will create long strands that look like spaghetti.
  • In a skillet, add 1 teaspoon oil. Add garlic and onion let cook while stirring for about 2 minutes. Add cranberries or dried cherries and heat up for 1 minute. Add squash and gently stir. Be very careful not to disturb the strands. Best to use a tong or spaghetti spoon.
  • Remove from heat and serve immediately.

Notes

Use your preferred dried fruits.
You may also want to lower the temperature of the oven to 365 degrees F and cook for 45 minutes if preferred and depending on the size of the squash.

Nutrition

Serving: 1gramsCalories: 50kcalCarbohydrates: 11gProtein: 1gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.1gSodium: 27mgPotassium: 174mgFiber: 2gSugar: 4gVitamin A: 193IUVitamin C: 3mgCalcium: 37mgIron: 1mg

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.

Keyword spaghetti squash
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Corn Allergy:

Always choose ingredients without corn or corn derivatives.

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