Cranberry Spaghetti Squash
yield: 4
total time: 65 minutes
Ingredients
- 1 spaghetti squash medium, about 2 pounds
- 2 tablespoons buttery spread vegan, such as Earth Balance or fragrant nut oil
- 1/2 teaspoon curry powder good-quality
- 3 scallions thinly sliced
- 1/4 cup finely chopped fresh parsley
- 1/3 cup dried cranberries
- salt
- freshly ground pepper
- 1/4 cup slivered almonds or chopped walnuts, lightly toasted in a dry skillet
Nutrition
- Calories : 220 calories
- Carbohydrate : 31 grams
- Cholesterol : 15 milligrams
- Fat : 13 grams
- Fiber : 2 grams
- Protein : 6 grams
- SaturatedFat : 4 grams
- Sodium : 260 milligrams
- Sugar : 3 grams
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