2tablespoons+ 1 teaspoon olive oilgrapeseed oil or coconut oil
1garlic clovechopped finely
Kosher salt and freshly ground black pepperto taste
1small red onionsliced
1/3cupcranberries or dried cherries
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.
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.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.