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Cranberry Pecan Spaghetti Squash Casserole

A fork lifts a bite of sweet spaghetti squash mixed with dried cranberries, perfect for thanksgiving recipes.
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A festive and savory spaghetti squash casserole featuring cranberries and pecans, perfect as a lighter side dish for your Thanksgiving meal.

Ingredients

Scale
  • 2 medium spaghetti squash
  • 1 tablespoon olive oil
  • 1 small yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 cup vegetable broth
  • 1/2 cup dried cranberries
  • 1/2 cup chopped pecans, toasted
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
  2. Place the squash halves cut-side down on a baking sheet. Roast for 30 to 40 minutes, or until tender when pierced with a fork.
  3. Let the squash cool slightly. Use a fork to scrape out the strands of squash into a large bowl. Discard the skins.
  4. While the squash cools, heat the olive oil in a skillet over medium heat. Sauté the onion until soft, about 5 minutes. Add the garlic and cook for 1 minute more.
  5. Add the vegetable broth, dried cranberries, pecans, Parmesan cheese, thyme, salt, and pepper to the skillet. Cook until the broth is mostly absorbed, about 3 minutes.
  6. Combine the squash strands with the onion and cranberry mixture. Mix well.
  7. Transfer the mixture to a lightly greased 8×8 inch baking dish.
  8. Bake for 15 minutes until heated through and lightly browned on top.

Notes

  • You can prepare the spaghetti squash strands a day ahead and store them in the refrigerator.
  • Toast the pecans lightly in a dry pan before adding them for better flavor.
  • For a richer flavor, substitute half of the vegetable broth with chicken broth.

Nutrition

Find it online: https://savoryskies.com/thanksgiving-recipes-cookie-recipes-squash/