Roasted Spaghetti Squash Agrodolce - Cook for Your Life- anti-cancer recipes
Spaghetti Squash and Cranberries Agrodolce
Servings: 8
Prep time: 40

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.

Preparation

  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.

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)

Nutritional Information

Calories

62 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

*per serving

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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.

 


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