Cranberry Spaghetti Squash Recipes
CRANBERRY SPAGHETTI SQUASH
Steps:
- Preheat the oven to 400°F.
- Cut the squash in half lengthwise; remove the stem and seeds. 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, 40 to 45 minutes. When the squash is cool enough to handle, scrape it lengthwise with a fork to release all the spaghetti-like strands of flesh.
- Combine the spaghetti squash with the remaining ingredients in a mixing bowl and toss well. Stuff back into the squash shells.
- Return the filled squash shells to the baking dish and reheat just until heated through, about 10 minutes. Season with salt and pepper, and serve, scooping a small amount out of the shells for each serving.
- Menu: A Colorful Harvest Meal
- Any of the winter squash recipes in Chapter Nine (pages 217-221)
- Long-Grain and Wild Rice Pilaf (page 99)
- Mixed Greens with Beets and Walnuts (page 50)
- nutrition information
- Calories: 130
- Total Fat: 7g
- Protein: 1g
- Carbohydrate: 14g
- Cholesterol: 0mg
- Sodium: 79mg
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SPAGHETTI SQUASH WITH SWISS CHARD & CRANBERRIES
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- Using a large, sharp knife, pierce a spaghetti squash in several places. Place the spaghetti squash in a glass baking dish and cook in the microwave on high for about 15 minutes, turning the squash halfway through cooking.
- Before handling, let the squash stand for 10 minutes. Cut it in half lengthwise and scrape out the seeds and fibers. Using a fork, twist out strands of the spaghetti squash flesh and place in a large bowl. Let stand at room temperature.
- Place the Dijon mustard into a small bowl. While whisking constantly, slow pour in olive oil. Whisk until smooth and well-combined.
- For the Swiss chard, cut the leaves away from the stems and discard the stems. Roughly chop the leaves.
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