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 sour, dressing. This special dish is perfect during the Holidays tossed with cranberries. The tart flavors of this delicious cooked salad are a welcome change from the usual heavy Holiday fare, while in the late winter, perhaps subbing mint for the parsley, it can feel like a harbinger of the warm weather to come. Try it.
- Preheat oven to 375 degrees.
- Place squash cut side down on a large roasting pan. Add one inch of water. Bake until fork tender, about 30 minutes.
- 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.
- 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.
- 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)
Ann's Tips and Tricks
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.