Spaghetti squash with cranberries

Name: Spaghetti squash with cranberries
Yield: 4
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

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.

FILED UNDER:

Vegetarian side dishes vegetables bake