Spaghetti Squash with Pecan and Cranberries

April 6, 2016

 

I love spaghetti squash! But not by itself! I've been pairing spaghetti squash with meat every time I make it but I got tired of that so I decided to be creative. In this recipe, I decided to add craisins and pecans. 

 

The craisins definitely adds some saltiness into the dish and the pecans add some good extra crunch. This two additions makes this side better and look more colorful! 

Servings: 4

Level: Easy 

 

Ingredients

1 spaghetti squash (cut in half lengthwise, seeds removed)

3 tablespoons extra-virgin olive oil, divided into 2

1/2 cup pecans (roasted)

1 cup Craisins Dried Cranberries (Featured Products) 

1 tablespoon lemon juice

2 tablespoons Parmesan cheese 

salt and freshly ground black pepper to taste 

 

Directions: 

1. Preheat oven to 400ºF. Line a baking sheet with parchment paper.

2. On the outside and inside of the cut squash, coat with oil. Season the insides of the squash     with salt and pepper. Drizzle some oil. Place the squash halves, cut-sides-down.  Bake for 30 minutes, or until the squash is tender. Remove and set aside to cool slightly.

3. Using a fork, scrape the insides of the squash halves into a large bowl.

4. Place a large sauté pan over medium heat. Add 1 tablespoon of oil and pecans, and sauté until fragrant and toasted. Season with salt. Add the roasted spaghetti squash, parsley, dried cranberries, and lemon juice. Season with salt and pepper and sauté to warm through. Remove from heat and add the Parmesan cheese. Remove squash to a platter and garnish with more dried cranberries. 

 

Featured Products: 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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ANNA'S EVERYDAY
COOKING TIPS

#1 

Take away the stress by prepping the night before. Cooking will be much more relaxing. 

 

#2
Don't be afraid to adjust the seasonings the recipe requires you to have. 

 

#3

Never rush cooking! 

 

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