Roasted Spaghetti Squash Agrodolce - Cook for Your Life- anti-cancer recipes

Roasted Spaghetti Squash Agrodolce

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Clock Icon for Prep Time 40 min prep
Person Icon for Serving Size 8 servings
Carrot Icon for Number of Ingredients Size 8 ingredients
The pasta threads from roasted Spaghetti Squash are more regularly found in gratins and faux pasta recipes. This wonderfully light room temperature salad uses them tossed in a deliciously tart agrodolce, aka sweet and...

Ingredients

  • 1 spaghetti squash, halved and seeded
  • ¼ cup honey
  • ½ cup red wine vinegar
  • 1 pinch crushed red pepper
  • 1 orange, zested and juiced
  • ½ teaspoon salt
  • ½ bunch parsley, chopped
  • 1/4 cup dried unsweetened cranberries, soaked and plumped (optional – see Ann’s Tips)

Nutrition Facts

Calories

61 cals

Fat

0 g

Saturated Fat

0 g

Polyunsaturated Fat

0 g

Monounsaturated Fat

0 g

Carbohydrates

15 g

Sugar

12 g

Fiber

2 g

Protein

1 g

Sodium

158 mg

Directions

  1. Preheat oven to 375 degrees.
  2. Place squash cut side down on a large roasting pan. Add one inch of water. Bake until fork tender, about 30 minutes.
  3. Meanwhile, in a small saucepan, combine honey, vinegar, crushed red pepper, orange zest, orange juice, and salt. Bring to a boil and remove from heat.
  4. Scoop squash from shell into spaghetti-like strands with a fork. Combine with sauce and chopped parsley. Serve at room temperature scattered with soaked dried cranberries if using.

Chef Tips

If you want to garnish with cranberries for a Holiday meal, before you prepare and cook the squash, soak the cranberries: Bring 1 cup of water to a low boil (or use apple juice instead of water if you want to sweeten the cranberries). Add 1/4 cup dried unsweetened cranberries. Bring back to a boil. Cover and turn off the heat. Leave cranberries to infuse and plump while you cook the squash. Drain and add to the squash just before serving.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.



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