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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


  • 1 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


  • 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.


Serving: 1grams

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

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Nutrition info is automatically generated and provided as a courtesy and as an estimate only.

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Corn Allergy:

Always choose ingredients without corn or corn derivatives.