Spinach and Walnut Spaghetti Squash

Recipe courtesy of The Vegan Pact.

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

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