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This recipe for Roasted Spaghetti Squash stuffed with kale, pecans, craisins and sage is easy to make. Perfect for fall, it’s cozy and delcious. Vegan and Gluten Free.
Here’s a quick and easy weeknight dinner – Roasted Spaghetti Squash with Pecans, Kale and Dried Cranberries. Vegan and gluten-free, this meal is quickly becoming one of our favorites around here – savory and subtly sweet, infused with delicious fall flavors. I hope you give it a whirl!
This week I’m so excited to have partnered with The American Pecan. Did you know, pecans are being harvested right now – typically October through December – all across the Southern States! This is when they are at their peak of flavor – their sweetest and freshest! Pecans are harvested in the fall by literally shaking tall pecan trees, which are among the largest in the hickory family and the only major nut tree to grow in America naturally.
This nutrient-dense nut has soooooo many health benefits! Pecans contain “good” monounsaturated fats, zero cholesterol, and plant-protein. They’re also a good source of fiber, which helps us feel fuller longer and energized all day long. In this recipe, they give the meal a boost of healthy plant-based protein.
How to make Roasted Spaghetti Squash
Step 1: Cut and roast the spaghetti squash.
Spaghetti Squash Tip: Cutting the spaghetti squash horizontally instead of the legnthwise helps keep their strands long and intact, more like spaghetti! When you cut the squash vertically, you end up cutting all the strands in half, so you end up with short strands.
Cut a sliver off the bottom to create a stable base, so when you stuff them, then they can stand straight and upright.
Roast cut-side down in the oven. (Alternatively you can microwave for 10-12 minutes, or until tender.)
Step 2: While they are roasting, make the simple filling; saute onion, garlic, mounds of kale, pecans and the dried cranberries. Season with salat and pepper and finish with a splash of wine or balsamic vinegar and maple syrup.
Step 3: Loosen the strands with a fork. See how long they are? Much more fun to wind around a fork!
Taste and adjust all to taste. Find the yummy balance between salt, sweet and fat. 🙂
And there you have, Roasted spaghetti squash stuffed will all kinds of goodness. A simple tasty vegan meal.
A quick tip. Always keep your shelled pecans in the refrigerator or freezer; this way, they’ll stay fresh and sweet tasting. They’ll keep for about nine months in an airtight container and up to two years in a sealed plastic bag in the freezer! Hope you are having a beautiful week!
More spaghetti squash recipes!
- Enchilada Stuffed Spaghetti Squash
- Spaghetti Squash with Chard, Walnuts and Chèvre
- How to Cook Spaghetti Squash
- Roasted Spaghetti Squash w/ Eggplant Puttanesca
- Roasted Spaghetti Squash with Mushrooms, Garlic & Sage
Roasted Spaghetti Squash stuffed with Pecans, Kale & Dried Cranberries – a vegan, gluten-free, wholesome meal that is simple to make and perfect for busy weeknights!
- 1 large spaghetti squash, cut in half, horizontally (5–6 inches in diameter)
- 1 tablespoon olive oil
- 1/2 onion, diced
- 3–4 garlic cloves, rough chopped
- 2 heaping handfuls Lacinato or tuscan kale, big stems removed, shredded or finely chopped
- 1/4 cup pecans halves
- 1/4 cup dried cranberries
- 4–5 fresh torn sage leaves- optional
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 teaspoons balsamic vinegar or a small splash of wine.
- 2–3 teaspoons maple syrup
- 2–3 teaspoons olive oil (or butter or vegan butter, or ghee)
Preheat oven to 450 F.
Cut spaghetti squash in half and scoop out the seeds. Slice a sliver off each bottom, creating a flat surface so they can stand upright when stuffed. Roast them open side down on a parchment lined sheet pan, until you can pierce the skin with a fork, 35-40 minutes. ( Alternatively, for faster cooking, microwave cut side down for 10-12 minutes in baking dish with a little water)
While roasting, make the filling. Heat oil in a large skillet over medium-high heat and add the onions. Saute 2-3 minutes, then turn the heat down to medium and add the garlic and cook another 2-3 minutes or so, until fragrant and golden. Add the kale, pecan and craisins, and keep stirring and sautéing, lowering heat if necessary until nicely wilted. Stir in the sage, salt and pepper. Finally, add the balsamic and maple, cook 30 seconds, turn heat off.
Once the spaghetti squash is tender, flip them over and unravel and loosen the strands with a fork. Pour into a bowl. Season generously with salt and pepper, a good drizzle of both olive oil and maple syrup and toss the strands well with the fork. Then incorporate the kale filling.
Divide the filling between the two shells, using a fork, gently mixing it in with the strands, mounding it up high. Enjoy!
Roasted spaghetti squash will keep up to 3 days in the fridge. Spaghetti squash can be roasted ahead.
- Serving Size: -One half shell
- Calories: 316
- Sugar: 23.3 g
- Sodium: 311 mg
- Fat: 20.9 g
- Saturated Fat: 2.4 g
- Carbohydrates: 34 g
- Fiber: 4.4 g
- Protein: 3 g
- Cholesterol: 0 mg
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