Spaghetti Squash with Cranberries, Almonds and Feta

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   1.

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   Preheat oven to 375 F. Using a knife pierce holes all over the spaghetti squash (so it doesnt explode in the oven).

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   Place squash on a pan and bake for 1 hour.

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   2.

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   In a bowl whisk together the olive oil, red wine vinegar, salt, pepper and garlic.

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   Set aside.

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   3.

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   When its done, remove squash from the oven.

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   Allow squash to cool for 15 minutes then cut the squash in half, scoop out the seeds and surrounding fibers and discard them.

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    Using a fork, shred the insides of the squashthe strands will start to resemble spaghetti.

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    4.

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    In a bowl combine the shredded squash with the dressing, feta, cranberries, almonds and basil.

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    Toss to combine.

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    Recipe Adapted From Savoring the Thyme.

* Per serving · 4 servings · Values may vary.