Spaghetti Squash with Cranberries & Sunflower Seeds {Gluten-Free, Dairy-Free, Vegan}
Recipe type: Entree
Serves: 4
Gluten-Free, Dairy-Free, Soy-Free, Vegetarian & Vegan
  • 1 medium spaghetti squash (approximately 2½ lbs.)
  • 2 Tbsp. extra-virgin olive oil
  • 1 tsp. freshly squeezed lemon juice
  • ½ tsp. honey
  • 3 Tbsp. dried cranberries
  • 2 Tbsp. pumpkin seeds
  • 3 Tbsp. sunflower seeds
  • ¼ tsp. curry powder
  • ¼ tsp. sea salt
  • ¼ tsp. pepper
  1. Preheat oven to 375 degrees F.
  2. Slice the squash in half lengthwise and scoop out the seeds. Place the cut side down in a large glass baking dish. Bake in the oven for 45-50 minutes or until squash is tender. Remove from oven.
  3. Using a fork, rake squash with a fork (looks like spaghetti) into a large bowl and toss with remaining ingredients.
  4. Serve warm.
Serving Size: 1 Calories: 121 Fat: 10.5g Protein: 2g Carb: 7g Fiber: 0.6g Sugar: 1g Sodium: 129mg
Recipe by Gluten Free Recipes - The Healthy Apple at