- Fill a soup pot with 1 inch of water; place the whole squash in the water. Bring to boiling over high heat, cover, and cook for 25 to 30 minutes, or until tender when pierced with a knife. Remove the squash, place on a cutting board, and allow to cool slightly. Cut the squash in half lengthwise; reserve half for a later use. Remove the seeds and discard. Using a fork, scrape the flesh of the squash half, shredding it into noodle-like strands. Place strands in a large bowl.
- Meanwhile, in a small skillet over medium-low heat, heat the oil until hot. Cook the onion and garlic for 3 to 4 minutes, or until softened, stirring occasionally. Add to the squash.
- Add the cream cheese to the squash mixture, and mix until thoroughly combined. Stir in the egg, poultry seasoning, and black pepper.
- Preheat the oven to 400° F. Coat two (12-cup) mini muffin tins with cooking spray. Spoon equal amounts of the squash mixture into each muffin cup and lightly press 2 to 3 dried cranberries on top. Bake for 25 to 30 minutes, or until lightly browned. Let cool slightly, 2 to 3 minutes, then remove from muffin tins and serve immediately.
Recipe adapted from Mr. Food Test Kitchen Guilt-Free Comfort Favorites by Howard Rosenthal, available May 2018.