Spinach & Walnut Spaghetti Squash

Am I the last person on the planet to discover the awesomeness that is the spaghetti squash? I am ashamed that I waited this long to try it!

Now, I was skeptical of spaghetti squash at first. I only ever heard of people eating it as a pasta replacement because it has hardly any calories, and I know lots of people who do Weight Watchers and seemed to be addicted to squash pasta for it’s lack of points. I have nothing against WW, but anything involving counting calories turns me off. Being plant-based you don’t have to really worry about calories, and the things that are high in calories (avocados, nuts, some grains and beans) aren’t “bad” fats, but they count as lots of “points” in the WW system. And who wants to limit their avocado and grain intake?! Not me!

So I strayed from trying spaghetti squash for a pretty silly reason-and I’m kicking myself in the ass to have only stumbled upon it’s glory now!

I couldn’t get over how delicious is was in this autumn-esque dish. It truly resembles spaghetti-but tastes MUCH better in my opinion. This squash has opened new doors for me-it’s just so versatile! And it looks super pretty after you scrape it out, add more veggies and then stuff it back in the shell. It’ll be the perfect presentation for holiday meals this year 🙂

1 spaghetti squash, halved lengthwise and seeds removed

4 cups baby spinach

2 leeks, sliced

1 ½ cups chopped walnuts

1 cup chopped dried cranberries

¼ cup pure maple syrup

4 cloves garlic, minced

3 tbsp, plus 2 tbsp olive oil

1 tsp organic brown sugar

1 tsp sea salt, plus ¼ tsp

¼ tsp black pepper

• Preheat oven to 400 degrees

• Stir together 3 tbsp olive oil, 1 tsp sea salt, brown sugar and black pepper and brush over sides and hollowed out portions of the spaghetti squash halves

• Place face down on a baking sheet lined with parchment paper and bake at 400 degrees for 45 minutes

• Meanwhile, heat a small saucepan over medium heat for 2 minutes

• Add walnuts, maple syrup and ¼ tsp sea salt and cook for 3-4 minutes, stirring continuously until the walnuts are fragrant and caramelized-pour into mixing bowl

• In another medium saucepan, cook leeks in 2 tbsp of oil over medium heat for about 6 minutes

• Add garlic and spinach, cover, and let cook for 3 more minutes, or until spinach is wilted

• Pour into mixing bowl with the walnuts and stir in cranberries

• Once squash is cooked, scrape out the middle with a fork into thin strands and stir in walnut/spinach mix

• Serve immediately  and with vegan alfredo sauce if desired