Spaghetti Squash with Cranberries, Almonds and Feta

Ingredients

• 1 whole Spaghetti Squash
• ¼ cups Olive Oil
• 2 Tablespoons Red Wine Vinegar
• Salt And Pepper, to taste
• 2 cloves Garlic, Minced
• ⅔ cups Feta Cheese, Diced
• ⅔ cups Dried Cranberries
• ½ cups Slivered Almonds
• ¼ cups Fresh Basil, Slivered

Preparation Instructions

1. Preheat oven to 375 F. Using a knife pierce holes all over the spaghetti squash (so it doesn’t explode in the oven). Place squash on a pan and bake for 1 hour.

2. In a bowl whisk together the olive oil, red wine vinegar, salt, pepper and garlic. Set aside.

3. When it’s done, remove squash from the oven. Allow squash to cool for 15 minutes then cut the squash in half, scoop out the seeds and surrounding fibers and discard them. Using a fork, shred the insides of the squash—the strands will start to resemble spaghetti.

4. In a bowl combine the shredded squash with the dressing, feta, cranberries, almonds and basil. Toss to combine.

Recipe Adapted From Savoring the Thyme.