Stuffed Spaghetti Squash with Pecans, Kale & Dried Cranberries – a vegan, gluten-free, wholesome meal that is simple to make and perfect for busy weeknights!
- 1 spaghetti squash, cut in half, horizontally
- 1 tablespoons olive oil
- 1/2 onion, diced
- 3 garlic cloves, rough chopped
- 2 heaping handfuls chopped Lacinato or tuscan kale
- 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
- 2 teaspoons maple syrup
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!
- Serving Size: -One half shell
- Saturated Fat:
- Trans Fat: