Stuffed Spaghetti Squash with Pecans, Kale and Dried Cranberries
Stuff spaghetti squash with pecans, kale and dried cranberries for a vegan and gluten-free meal perfect for a busy fall weeknight.
- 1/4 cup pecans halves
- 1 spaghetti squash, cut in half, horizontally
- 1 tablespoon olive oil or pecan oil
- 1/2 onion, diced
- 3 garlic cloves, rough chopped
- 2 heaping handfuls chopped Lacinato or tuscan kale
- 1/4 cup dried cranberries
- 4 to 5 fresh torn sage leave, optional
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 teaspoons balsamic
- 2 teaspoons maple syrup
- Preheat oven to 450 degrees 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 to 40 minutes. (Alternatively, for faster cooking microwave, cut side down for 5 minutes)
- While they are roasting, heat oil in a large skillet over medium high heat and add the onions. Sauté 2 to 3 minutes, then turn the heat down to medium and add the garlic and cook another 2 to 3 minutes, until fragrant and golden. Add the kale, pecans and dried cranberries, 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!