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Roasted Spaghetti Squash Agrodolce

Name: Roasted Spaghetti Squash Agrodolce
Prep time: 40

(1 votes, average: 5.00 out of 5)

40 min prep

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...

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)

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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

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.

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

Our recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society.