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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:
- Sweetener of choice
- Garlic (optional)
- Chicken Broth
- Cape Cod Cranberries
- Pine Nuts (optional)
Savory Cranberry Spaghetti Squash
This savory cranberry sauce pairs perfectly with roasted spaghetti squash
- 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
- Preheat oven to 400
- Cut spaghetti squash in half
- Remove the seeds and brush olive oil all over the inside of the squash
- 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.
- While the squash roasts it is time to prepare the star of this dish the savory cranberry sauce.
- Cut the bacon into small bite-size cubes
- Cut the onion into thin strips using a mandolin or knife.
- Over medium to medium-low heat cook the bacon until it is brown and crispy.
- Remove the bacon crumbles and add the onion to the bacon fat.
- Reduce the heat to medium-low and cook the onions until they carmelize.
- Add the defrosted cranberries to the caramelized onions with the sweetener and garlic clove.
- Add in the chicken broth
- Reduce the sauce while the squash finishes roasting. Until the sauce becomes nice and thick.
- Chop the basil for garnish. I like to roll my basil leaves and slice them like:
- Serve the sauce on the spaghetti squash garnished with parmesan cheese pine nuts and basil.
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: