Stuffed Spaghetti Squash with Pecans, Kale and Dried Cranberries, a simple delicious weeknight meal. Vegan & GF | www.feastingathome.com

Here’s a quick and easy weeknight dinner – Stuffed 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.

 Stuffed Spaghetti Squash with Pecans, Kale and Dried Cranberries, a simple delicious weeknight meal. Vegan & GF | www.feastingathome.com

 Stuffed Spaghetti Squash with Pecans, Kale and Dried Cranberries, a simple delicious weeknight meal. Vegan & GF | www.feastingathome.com

In this recipe, they give the meal a boost of healthy plant-based protein.

 Stuffed Spaghetti Squash with Pecans, Kale and Dried Cranberries, a simple delicious weeknight meal. Vegan & GF | www.feastingathome.com

A quick tip. Always keep your shelled pecans in the refrigerator, 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!

 Stuffed Spaghetti Squash with Pecans, Kale and Dried Cranberries, a simple delicious weeknight meal. Vegan & GF | www.feastingathome.com

Roast the spaghetti squash in the oven for 35 minutes, cut-side down. (Alternatively you can microwave for 10-12 minutes, or until tender.)

 

An awesome Spaghetti Squash Tip: Cutting the spaghetti squash this way (horizontally) instead of the long way, 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.

While they are roasting, make the simple filling with onion, garlic, mounds of kale, pecans and the dried cranberries.  Finish with a splash of balsamic and maple syrup.

 Stuffed Spaghetti Squash with Pecans, Kale and Dried Cranberries, a simple delicious weeknight meal. Vegan & GF | www.feastingathome.com

 Stuffed Spaghetti Squash with Pecans, Kale and Dried Cranberries, a simple delicious weeknight meal. Vegan & GF | www.feastingathome.com

Loosen the strands with a fork. See how long they are? Much more fun to wind around a fork!  Season each side with salt and a little drizzle of maple syrup and  olive oil (or butter if you like) then gently toss the filling in with the spaghetti squash. My husband likes to add a little butter – but I leave mine pretty lean.

 Stuffed Spaghetti Squash with Pecans, Kale and Dried Cranberries, a simple delicious weeknight meal. Vegan & GF | www.feastingathome.com

How easy is that!!??

 Stuffed Spaghetti Squash with Pecans, Kale and Dried Cranberries, a simple delicious weeknight meal. Vegan & GF | www.feastingathome.com

A satisfying and filling, nutritious meal that is full of flavor!

 Stuffed Spaghetti Squash with Pecans, Kale and Dried Cranberries, a simple delicious weeknight meal. Vegan & GF | www.feastingathome.com

Hope you are having a beautiful week!

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Stuffed Spaghetti Squash with Pecans, Kale & Craisins - a vegan, gluten free meal that is simple, perfect for busy weeknights!

Stuffed Spaghetti Squash with Pecans, Kale and Dried Cranberries

  • Author: Sylvia Fountaine
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45 minutes
  • Yield: 2 1x
  • Category: Vegan main
  • Cuisine: Northwest

Description

Stuffed Spaghetti Squash with Pecans, Kale & Dried Cranberries – a vegan, gluten-free, wholesome meal that is simple to make and perfect for busy weeknights!


Ingredients

Scale
  • 1 spaghetti squash, cut in half, horizontally
  • 1 tablespoons olive oil
  • ½ onion, diced
  • 3 garlic cloves, rough chopped
  • 2 heaping handfuls chopped Lacinato or tuscan kale
  • ¼ cup pecans halves
  • ¼ cup dried cranberries
  • 45 fresh torn sage leaves- optional
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 2 teaspoons balsamic
  • 2 teaspoons maple syrup

Instructions

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 they are roasting, 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.  Turn heat off.

Once the spaghetti squash is tender, flip them over and unravel and fluff the strands with a fork. Sprinkle each half with a generous pinch of salt and pepper, a drizzle of olive oil and maple syrup (about a teaspoon each) and toss the strands well with the fork. Incorporate the filling.

Divide the filling between the two shells, using a fork, gently mixing it in with the strands, mounding it up high. Taste, adjust salt and maple, then enjoy!


Nutrition

  • Serving Size: -One half shell
  • Calories:
  • Sugar:
  • Sodium:
  • Fat:
  • Saturated Fat:
  • Trans Fat:
  • Carbohydrates:
  • Fiber:
  • Protein:
  • Cholesterol:

 

 

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Hi, I'm Sylvia!

Chef and author of the whole-foods recipe blog, Feasting at Home, Sylvia Fountaine is a former restaurant owner and caterer turned full-time food blogger. She currently lives in the Pacific Northwest and shares seasonal, healthy recipes along with tips and tricks from her home kitchen.

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Comments

  1. 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!

  2. 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
    Joana (www.foodreich.com)

    1. 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!

  3. Hi Sylvia,
    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.

  4. 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!