Stuff spaghetti squash with pecans, kale and dried cranberries for a vegan and gluten-free meal perfect for a busy fall weeknight.

These loaded sweet potato skins are stuffed with shredded chicken, bacon, goat cheese and pecans for an added crunch. Always a crowd-pleaser, these are great served as a game day appetizer or at a gathering with friends and family.

All of the elements for this bowl can be prepped up to three days ahead. The mashed sweet potato can be reheated in the microwave and everything else can be served room temperature. If you’d like, you can make a double batch of sauce as it’s delicious as a dip for steamed or raw vegetables or drizzled on grilled chicken, pork or tofu.