Spaghetti Squash with Cranberries, Almonds and Feta – a delicious recipe with Olive Oil, Red Wine Vinegar, Salt, Garlic, Feta Cheese, Cranberries. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
1.
2
Preheat oven to 375 F. Using a knife pierce holes all over the spaghetti squash (so it doesnt explode in the oven).
3
Place squash on a pan and bake for 1 hour.
4
2.
5
In a bowl whisk together the olive oil, red wine vinegar, salt, pepper and garlic.
6
Set aside.
7
3.
8
When its done, remove squash from the oven.
9
Allow squash to cool for 15 minutes then cut the squash in half, scoop out the seeds and surrounding fibers and discard them.
10
Using a fork, shred the insides of the squashthe strands will start to resemble spaghetti.
11
4.
12
In a bowl combine the shredded squash with the dressing, feta, cranberries, almonds and basil.
13
Toss to combine.
14
Recipe Adapted From Savoring the Thyme.
319
kcal
Calories
30
g
Fat
5
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 whole Spaghetti Squash, 1/4 cups Olive Oil, 2 Tablespoons Red Wine Vinegar, Salt And Pepper, to taste, and more.
Yes, Spaghetti Squash with Cranberries, Almonds and Feta falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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