Fruity Baked Spaghetti Squash
Discover the perfect blend of sweet and savory with this Fruity Baked Spaghetti Squash recipe, a delightful twist on a healthy favorite! Roasted spaghetti squash is transformed into tender, golden strands and topped with a vibrant mix of dried cranberries, diced apricots, and crunchy walnuts. A medley of warm spices like cinnamon and nutmeg pairs beautifully with a drizzle of maple syrup and a hint of zesty orange for an irresistible flavor profile. Fresh mint leaves add a refreshing finish, making it an ideal dish to serve as a wholesome main course or unique side. With just 15 minutes of prep time, this gluten-free, vegetarian recipe is as easy to make as it is delicious. Perfect for weeknight dinners or special occasions, Fruity Baked Spaghetti Squash is your go-to option for a nutritious, crowd-pleasing meal!
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Recipe Information
Ingredients
- 1 large spaghetti squash
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.5 cup dried cranberries
- 0.5 cup dried apricots
- 0.5 cup walnuts
- 2 tablespoons maple syrup
- 1 teaspoon orange zest
- 2 tablespoons fresh mint leaves
Instructions
Preheat your oven to 400°F (200°C).
Using a sharp knife, carefully cut the spaghetti squash in half lengthwise and scoop out the seeds with a spoon.
Drizzle the cut sides of the squash with 1 tablespoon of olive oil and sprinkle with 1/2 teaspoon of salt.
Place the squash halves cut-side down on a baking sheet lined with parchment paper. Roast in the preheated oven for 40-45 minutes, or until the flesh is tender and easily shred into strands with a fork.
While the squash is baking, dice the dried apricots into small pieces and roughly chop the walnuts.
In a mixing bowl, combine the dried cranberries, diced apricots, chopped walnuts, ground cinnamon, ground nutmeg, maple syrup, and orange zest. Mix well and set aside.
Once the squash is done baking, remove it from the oven and allow it to cool for a few minutes until safe to handle.
Using a fork, gently scrape the flesh of the squash to create spaghetti-like strands. Leave the strands inside the squash shells or transfer them into a serving dish depending on your preference.
Drizzle the remaining 1 tablespoon of olive oil over the squash strands and sprinkle the remaining 1/2 teaspoon of salt. Lightly toss to combine.
Top the squash evenly with the dried fruit and walnut mixture.
Garnish with freshly chopped mint leaves before serving for a burst of freshness.
Serve warm and enjoy this sweet and savory dish as a main course or side!
Nutrition Facts
Calories |
1666 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.2 g | 130% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 41.5 g | ||
| Cholesterol | 24 mg | 8% | |
| Sodium | 4047 mg | 176% | |
| Total Carbohydrate | 191.1 g | 69% | |
| Dietary Fiber | 30.4 g | 109% | |
| Total Sugars | 122.0 g | ||
| Protein | 18.6 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 363 mg | 28% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 2133 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
