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When you think about cranberries — do you think sweet? Or maybe you think about the holidays. I am here to tell you that cranberries can be so much more than a sweet side dish, cranberries can be the star of a savory main entree. This keto-friendly, low carb, and sugar free dinner is a new family favorite and one that we will enjoy year-round. Roasted spaghetti squash is the perfect way to serve this savory cranberry sauce.

This dish packs a flavorful punch — not to mention the gorgeous presentation that will surely WOW!

I used a new cranberry for this recipe — and I am so excited to tell you more about this brand. I will be remaking my Keto Cranberry Salsa, and Keto Cranberry Bliss Bars using Cape Cod Cranberries.

Savory Cranberry Sauce and Roasted Spaghetti Squash

An unlikely combo — that is a match made in savory keto entree heaven. This dish is full of flavor — using only simple ingredients!

What you will need for this recipe:

• Bacon
• Onion
• Sweetener of choice
• Garlic (optional)
• Chicken Broth
• Cape Cod Cranberries
• Basil
• Pine Nuts (optional)

Yield: 8

Savory Cranberry Spaghetti Squash

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This savory cranberry sauce pairs perfectly with roasted spaghetti squash

Prep Time 5 minutes

Cook Time 1 hour

Total Time 1 hour 5 minutes

Ingredients

• 5 strips of bacon
• 1 Medium to Large Spaghetti Squash or 2 Smaller
• 2 cups of defrosted Cape Cod Cranberries
• 1 small onion or half a large union
• 1 clove of garlic
• 2 tbsp of Lakanto granulated sweetener (or sweetener of choice)
• 2 cups of chicken stock or broth
• 6-8 basil leaves for garnish
• Pine Nuts and Parmesan Cheese for Topping
• 1 tsp of olive oil for the squash

Instructions

1. Preheat oven to 400
2. Cut spaghetti squash in half
3. Remove the seeds and brush olive oil all over the inside of the squash
4. Flip the squash upside down on a baking sheet and roast for 30-60 minutes depending on the size of the squash. When the spaghetti squash is done you can push on the outer skin and it will indent.
5. While the squash roasts it is time to prepare the star of this dish the savory cranberry sauce.
6. Cut the bacon into small bite-size cubes
7. Cut the onion into thin strips using a mandolin or knife.
8. Over medium to medium-low heat cook the bacon until it is brown and crispy.
9. Remove the bacon crumbles and add the onion to the bacon fat.
10. Reduce the heat to medium-low and cook the onions until they carmelize.
11. Add the defrosted cranberries to the caramelized onions with the sweetener and garlic clove.
12. Add in the chicken broth
13. Reduce the sauce while the squash finishes roasting. Until the sauce becomes nice and thick.
14. Chop the basil for garnish. I like to roll my basil leaves and slice them like:
15. Serve the sauce on the spaghetti squash garnished with parmesan cheese pine nuts and basil.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 77Total Fat: 3gTrans Fat: 0gCarbohydrates: 11gNet Carbohydrates: 6gFiber: 2gSugar: 7gSugar Alcohols: 3gProtein: 3g

Pine nuts and parmesan cheese not calculated in nutrition. Add as much or as little as you prefer, and calculate accordingly.

Cape Cod Cranberries

If you are a regular to my blog — then you already know how much I LOVE cranberries. When I was given the opportunity to create three unique recipes for a Cape Cod blogging contest I hoped on the opportunity right away! This savory cranberry sauce served over roasted spaghetti squash is my submission for the Family Dinner Category.

Full disclosure — an unpaid honest review of these cranberries is that they are AMAZING! I have included a store locator so you can try these cranberries yourself!

Connect with any of Cape Cod’s Social Channels by following the links below:

Check out my two other entries to the recipe contest: