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Spaghetti squash with cranberries
12
- Makes4 Servings
Roberto Caruso
Ingredients
1 spaghetti squash
1/4 cup dried cranberries
2 tbsp butter, melted
1 tbsp honey
2 tsp fresh thyme leaves
1/4 tsp salt
pepper, for seasoning
Instructions
Preheat oven to 375F. Line a rimmed baking sheet with parchment paper. Cut a spaghetti squash in half lengthwise. Scoop out seeds and discard. Bake cut-side down in centre of oven until a knife tip easily pierces skin, 35 to 40 min. Use a fork to scrape squash strands into a medium bowl. Stir in 1/4 cup dried cranberries, 2 tbsp melted butter, 1 tbsp honey, 2 tsp fresh thyme leaves and 1/4 tsp salt. Season with pepper.
Nutrition (per serving)
Calories 129, Protein 1g, Carbohydrates 20g, Fat 6g, Fibre 2g, Sodium 210mg.
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