Cranberry Spaghetti Squash Recipes

CRANBERRY ROASTED SQUASH

Steps:

• Preheat oven to 400°. In a large bowl, combine all ingredients. Transfer to two 15x10x1-in. baking pans. Roast until tender, stirring and rotating pans halfway through cooking, 45-55 minutes.

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

CRANBERRY-STUFFED ACORN SQUASH

Steps:

• Cut squash in half; discard seeds. Place squash, cut side down, in a 15x10x1-in. baking pan. Fill pan with hot water to a depth of 1/2 in. Bake, uncovered, at 350° for 30 minutes., Meanwhile, combine cranberries, apple, orange, brown sugar, walnuts, butter and orange zest. Drain water from pan; turn squash cut side up. Sprinkle with salt. Stuff with cranberry mixture. Bake 25 minutes longer or until squash is tender.

GRILLED DELICATA SQUASH WITH WARM CRANBERRY DRESSING

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Scrub delicata squash well to make sure the skin is clean. Slice the ends off the delicata squash. Using a spoon or butter knife, reach into the ends, remove the seeds, and discard. Slice squash into 3/4-inch slices. Place into a resealable plastic bag with 1 tablespoon olive oil and sprinkle with salt and pepper. Set aside.
• Heat 1 tablespoon olive oil in a small saucepan over medium-low heat. Add shallot and saute until lightly browned and translucent, 2 to 3 minutes. Sprinkle with thyme and whisk in balsamic vinegar and honey until well combined. Add cranberries and bring to a boil; reduce heat to medium-low and let simmer until dressing is starting to thicken, 2 to 3 more minutes. Remove from heat and set aside; keep warm.
• Place squash slices on the preheated grill and close lid; grill until lightly charred and soft, about 5 minutes on each side. Remove squash to a platter and spoon warm dressing over the top.