Spaghetti squash with cranberries

8

Makes

4 Servings

Spaghetti squash with cranberries

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
  • 1 g,
  • Carbohydrates
  • 20 g,
  • Fat
  • 6 g,
  • Fibre
  • 2 g,
  • Sodium
  • 210 mg.