Spaghetti Squash with Feta, Dried Cranberries & Almonds

by Jennifer on February 28, 2011

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I am blushing. Why you wonder? I am so flattered but the awesome-ness (yes, I consider that a word) of my guest posting peeps. I know you all loved it because there were so many wonderful comments. Not to Self: Get. Those.Women.Back.Over.Here

Plus, their photos and recipes were so inspiring. Seriously, I pulled my rain-booties on and ran to the store to grab ingredients. I did not even get distracted by the latest celeb news and shirtless men on the covers of the high quality magazines. Nope. Okay, I sneaked a peek but then quickly refocused.

The first item I spied was a huge spaghetti squash. Wait, do small ones exist? Anyway, Dara from Cookin Canuck had me in such a tizzy over her Spaghetti Squash recipe that I knew I had to try a similar recipe. Stat.

I already had the recipe in my head: Feta? check. Dried Cranberries? check. Almonds? check. Get home, Run!

Spaghetti Squash with Feta, Dried Cranberries & Almonds (Note: I only used about a third of the actual squash ‘noodles’ for this recipe)
1 spaghetti squash
3 Tablespoons extra virgin olive oil
1 Tablespoon light rice wine vinegar
Pinch of sea or kosher salt
Pinch of ground black pepper
1/3 cup reduced fat feta cheese, crumbled
1/3 cup dried cranberries
1/4 cup sliced almonds
1 scallion (green parts), chopped

Preheat the oven to 375 degrees. Take the knife with the sharpest point (you know, the one from the set you received off your wedding registry) and stab gently pierce many holes into the spaghetti squash.  Place the spaghetti squash in a baking pan and bake for 1 hour (or microwave on high for about 15 minutes but since I was already using the oven I tossed this big boy in as well)

Allow the squash to cool for 15 minutes or risk getting a steam burn (ouch!).  Meanwhile, in a small bowl, whisk the oil, vinegar, salt and pepper together and set aside.

Cut the squash in half lengthwise and remove the seeds and any fibers that stick to them.  Then you can easily twist out the spaghetti squash ‘noodles’ and place them in a bowl. Top with the vinaigrette and toss well.  Add the feta, cranberries, almonds and scallions and mix gently.

Have you ever tried Spaghetti Squash?

Cookin' Canuck February 28, 2011 at 7:47 pm

There’s no stopping you now, Jennifer! Now that you’ve made spaghetti squash, you’ll start dreaming up endless combinations. This one looks fantastic!

Jennifer February 28, 2011 at 8:07 pm

Thanks Dara – spaghetti squash pie came out great.

Maria February 28, 2011 at 9:21 pm

Beautiful and tasty dish!

5 Star Foodie February 28, 2011 at 10:32 pm

Nice! I like the combination here with the feta, cranberries and almonds!

Jennifer February 28, 2011 at 10:44 pm

Thank You Natasha – what have you created with spaghetti squash?

Jun March 1, 2011 at 1:53 am

Looks delicious and sounds healthy!

Amanda March 1, 2011 at 7:23 am

Wow that first photo is just stunning!

Jennifer March 1, 2011 at 9:35 am

Thank You Amanda. Dara inspired me with her photos as well!

Carrie March 1, 2011 at 10:15 am

This sounds so light and delicious. I eat spaghetti squash often in the winter time, but I’ve never tried it with something like feta and cranberries. Gorgeous!

Lauren @ Healthy Food For Living March 1, 2011 at 11:28 am

Spaghetti squash became a quick favorite of mine after making it for the first time, and I’ve been keeping an eye out for recipes ever since. The feta, dried cranberries, and almonds are great flavor elements, and the finished product is so pretty! I’m going to have to make this sometime soon.

Renee (Kudos Kitchen) March 7, 2011 at 7:20 am

I’ll bet this is very tasty. I’m always a big fan of the salty sweet combo.

marla January 2, 2012 at 3:45 pm

Love this recipe. Linking back to it in my next post 🙂 Happy new year!

Jennifer January 3, 2012 at 8:19 am

Thank You honey and Happy New Year!

Vicky March 5, 2012 at 3:20 pm

This sounds delicious. i’ve never made spaghetti squash before but I bought one at the store recently and have been waiting to try it out! Think I’ll go with this recipe!

Mickey February 17, 2013 at 10:07 am

Afteri cut the squash in half I clean out the sears and brush the inside with soften butter and a little oj. Salt and pepper and then roast for 1 hr. when you fork the squash into strands the juices inside coat it with a wonderful flavor.

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