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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!
Scrape them out into a bowl and toss with the filling. Season with salt, pepper and maple syrup and olive oil (or butter if you like)
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
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
- Yield: 2 1x
- Category: Main, dinner idea
- Method: baked
- Cuisine: American
- Diet: Vegan
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.
Taste and adjust the salt and pepper and maple syrup. If you need extra richness, try more olive oil, butter or vegan butter. Find the yummy balance between salt, sweet and fat. 🙂
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
Keywords: stuffed spaghetti squash, roasted spaghetti squash recipe, roasted spaghetti squash,
This recipe is easy, so tasteful om every bite! I highly recommend!!!
I made this fabulous recipe! This was wonderful, the balsamic plus maple syrup was a delicious combination.
Even my hubby said he was not missing meat with this hearty dish.
It was very easy to make and looks chef worthy!
Thanks for making me look good!
Haven’t tried it yet but looks good. Shop at farmers markets twice weekly so will try it soon
Let me know what you think!
This one’s a keeper!
Oh wow, this recipe sounds amazing !!! I specially adore your pictures. What kind of lenses are you using? I only work with a crop camera but I recently bought a 100mm macro lens to improve my foodie pics 😉
Thanks for sharing this Information Sylvia.
Greetings from Germany
Hi Joana, nice to meet you!!! I use a 50 mm macro lens by Zeiss. I love it. It’s manual though, not autofocus. Cheers!
This is quite a nice dish. That balsamic gives it a subtle tangy taste. My wife gave it high praise. She said I would be allowed to make this dish again. If I make it again(I will since I have several spaghetti squash stored in the basement) I would probably make it as a side dish. I did not think serving in the shell was the best presentation. This is more of a style issue because of the way I like to organize a meal and serve it. I admit to a little ego but for me it is part of the enjoyment of a good meal shared with family and friends. I hope you are well and wish you and your family a safe and wonderful holiday season.
This looks great! I will serve it as a side dish with a recipe from Jaques Pepin’s Fast Food My Way show for mustard crusted chicken. I can’t wait to start cooking!