Cranberry Spaghetti Squash

Cranberry Spaghetti Squash

Cranberry Spaghetti Squash

Cranberry Spaghetti Squash is a delicious and healthy vegetarian dish that is perfect for the fall season. It is packed with nutritious squash, sweet cranberries and savory herbs, making it a comforting and satisfying meal. This dish is full of flavor, and is easy to make in about 30 minutes. The natural sweetness of the cranberries pairs perfectly with the squash, and the herbs bring out the flavor of the dish even more. Serve this dish with a side of crusty bread or a green salad for a complete meal.


  • 1 Large Spaghetti Squash
  • 1/4 cup Olive Oil
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black Pepper
  • 2 cloves Garlic, minced
  • 1 small Onion, diced
  • 1 cup Fresh or Frozen Cranberries
  • 1/4 cup Maple Syrup
  • 2 tablespoons Fresh Parsley, chopped
  • 2 tablespoons Fresh Thyme, chopped


Preheat oven to 375°F. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the squash halves cut side up on a baking sheet. Drizzle with 2 tablespoons of the olive oil and sprinkle with salt and pepper. Roast for 30 minutes, until the squash is tender.

While the squash is roasting, heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add the garlic and onion and sauté until the onion is soft and translucent, about 4 minutes. Add the cranberries and maple syrup and toss to coat. Cook for another 3-4 minutes, stirring occasionally, until the cranberries have softened and the mixture is syrupy. Remove from the heat and stir in the parsley and thyme.

When the squash is done roasting, use a fork to scrape out the spaghetti-like strands of the squash. Transfer the squash strands to a large bowl and pour the cranberry mixture over top. Toss to combine. Serve warm with additional herbs and a sprinkle of salt and pepper.

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