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Roasted Spaghetti Squash stuffed with Pecans, Kale and Dried Cranberries, a simple delicious weeknight meal. Vegan & GF

Roasted Spaghetti Squash

  • Author: Sylvia Fountaine
  • 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!


Units Scale
  • 1 large spaghetti squash, cut in half, horizontally (56 inches in diameter)
  • 1 tablespoon olive oil
  • 1/2 onion, diced
  • 34 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
  • 45 fresh torn sage leaves- optional
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 teaspoons balsamic vinegar or a small splash of wine.
  • 23 teaspoons maple syrup
  • 23 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,