Golden Spaghetti Squash Boats with Roasted Pumpkin, Feta, Cranberries, Candied Walnuts & Maple Honey

Golden Spaghetti Squash Boats with Roasted Pumpkin, Feta, Cranberries, Candied Walnuts & Maple Honey are a beautiful seasonal dish that combines tender roasted spaghetti squash with sweet caramelised pumpkin, creamy feta, tart dried cranberries, crunchy candied walnuts, and a warm maple-honey glaze. The result is a colourful combination of sweet, savoury, tangy, and nutty flavours in an edible squash bowl.

This recipe is ideal for a cosy autumn dinner, a festive side dish, or a colourful vegetarian centrepiece. The spaghetti squash is roasted until tender, then tossed with the roasted pumpkin, cranberries, fresh herbs, and feta before being returned to the oven and finished with maple honey, candied walnuts, and pomegranate arils.

Ingredients

For the Spaghetti Squash:

• 2 medium spaghetti squash (about 2 kg total)
• 2 tbsp olive oil (30 ml)
• 1 tsp garlic powder (3 g)
• 1 tsp dried thyme (1 g)
• ½ tsp smoked paprika (1 g)
• ¾ tsp kosher salt (4 g)
• ½ tsp black pepper (1 g)

For the Roasted Pumpkin:

• 3 cups pumpkin, peeled and cubed (420 g)
• 1 tbsp olive oil (15 ml)
• 1 tbsp maple syrup (20 g)
• ½ tsp cinnamon (1 g)
• ½ tsp dried thyme (0.5 g)
• ¼ tsp kosher salt (1.5 g)

For the Candied Walnuts:

• ¾ cup walnut halves, roughly chopped (85 g)
• 2 tbsp maple syrup (40 g)
• 1 tbsp honey (21 g)
• ½ tsp cinnamon (1 g)
• Pinch of kosher salt

For the Feta & Cranberry Filling:

• 1 cup crumbled feta cheese (150 g)
• ½ cup dried cranberries (75 g)
• 2 tbsp fresh parsley, chopped (8 g)
• 1 tbsp fresh thyme leaves (3 g)

For the Maple-Honey Drizzle:

• 2 tbsp maple syrup (40 g)
• 1 tbsp honey (21 g)
• 1 tbsp fresh orange juice (15 ml)
• 1 tsp balsamic vinegar (5 ml)

For Garnish:

• 2 tbsp fresh parsley, chopped (8 g)
• 1 tbsp fresh thyme leaves (3 g)
• 2 tbsp pomegranate arils (30 g)

How to Make It

1. Roast the Spaghetti Squash

Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper. Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds and stringy centre. Brush the cut sides with olive oil, then season with garlic powder, dried thyme, smoked paprika, kosher salt, and black pepper.

Place the squash halves cut-side down on the prepared baking sheet. Roast for 35–45 minutes, depending on their size, until the flesh is tender and can easily be scraped into strands with a fork.

2. Roast the Pumpkin

While the squash is roasting, toss the pumpkin cubes with olive oil, maple syrup, cinnamon, dried thyme, and kosher salt. Spread the pumpkin in a single layer on a separate baking sheet.

Roast for 25–30 minutes, turning the pieces halfway through, until the pumpkin is tender and lightly caramelised around the edges.

3. Make the Candied Walnuts

Place the chopped walnuts, maple syrup, honey, cinnamon, and a pinch of kosher salt in a dry skillet over medium-low heat. Cook for 3–4 minutes, stirring frequently, until the walnuts are glossy and lightly caramelised.

Transfer the walnuts to a sheet of parchment paper and spread them apart. Let them cool so the coating can set and become crisp.

4. Prepare the Maple-Honey Drizzle

Combine the maple syrup, honey, fresh orange juice, and balsamic vinegar in a small saucepan. Warm over low heat for 2–3 minutes, stirring gently, until the mixture is smooth and slightly thickened. Keep it warm until the squash boats are ready to serve.

5. Scrape the Squash into Strands

Remove the roasted spaghetti squash from the oven and let it cool for about 5 minutes. Using a fork, gently scrape the flesh into long strands while keeping the squash shells intact. Take care not to scrape through the shells.

6. Build the Filling

Return the spaghetti squash strands to their shells. Fold in the roasted pumpkin, dried cranberries, chopped parsley, and fresh thyme, distributing everything evenly between the squash boats.

Scatter the crumbled feta over the top of each filled squash boat.

7. Warm the Filled Squash Boats

Return the filled squash boats to the oven and bake for 8–10 minutes, until the feta is warmed and the filling is heated through.

8. Add the Maple-Honey Glaze and Toppings

Remove the squash boats from the oven and drizzle them with the warm maple-honey glaze. Top with the candied walnuts and garnish with fresh parsley, thyme, and pomegranate arils if desired.

9. Serve

Serve the spaghetti squash boats warm, ideally while the pumpkin is tender, the feta is soft, and the candied walnuts are still crisp.

Why This Recipe Works

This recipe brings together contrasting textures and flavours in every bite. The spaghetti squash provides tender, delicate strands, while roasted pumpkin adds natural sweetness and a lightly caramelised finish. Creamy feta and tangy cranberries balance the sweetness, while candied walnuts provide a crisp, nutty texture.

The maple-honey drizzle ties everything together with a smooth combination of sweetness, fresh orange, and balsamic tang. Finishing the squash boats with pomegranate arils and fresh herbs adds colour and a fresh contrast to the roasted ingredients.

Tips for the Best Golden Spaghetti Squash Boats

• Choose evenly sized squash: Using similarly sized spaghetti squash helps them roast at a similar rate.
• Keep the shells intact: Scrape the flesh gently so the roasted squash shells remain sturdy enough to hold the filling.
• Do not overcook the pumpkin: Roast it until tender and caramelised but still able to hold its shape.
• Watch the walnuts: Maple syrup and honey can caramelise quickly, so stir the walnuts frequently over medium-low heat.
• Keep the walnuts crisp: Let the candied walnuts cool on parchment before adding them to the squash boats.
• Add the glaze at the end: Drizzling the maple-honey mixture just before serving keeps the flavours bright and prevents the topping from becoming soggy.

Serving Suggestions

Serve these spaghetti squash boats as a vegetarian main course alongside a simple green salad or roasted vegetables. They also work beautifully as a festive side dish for an autumn or holiday meal.

For a colourful presentation, finish each boat with a scattering of pomegranate arils, fresh parsley, fresh thyme, and a few extra candied walnuts. Serve while warm so the flavours and textures are at their best.

Frequently Asked Questions

Can I use a different type of squash?

Spaghetti squash is important to the texture of this recipe because its flesh naturally separates into strands. If using another squash, the texture and presentation will be different, but roasted pumpkin or another firm winter squash can be used as part of the filling.

Can I prepare the components ahead of time?

Yes. The roasted pumpkin, candied walnuts, and maple-honey drizzle can be prepared ahead. For the best texture, store the walnuts separately and add them after reheating the filled squash boats.

Can I substitute the blue cheese or feta?

This recipe uses feta for its creamy, salty flavour. If preferred, another crumbly cheese with a similar savoury profile can be used, although the flavour and texture will vary.

How do I keep the candied walnuts crunchy?

Allow the walnuts to cool completely on parchment after cooking, then store them separately until just before serving. Adding them at the end helps preserve their crisp texture.

Can I make the maple-honey drizzle ahead?

Yes. Prepare the drizzle ahead and gently warm it before serving. Stir it well before drizzling over the finished squash boats.

What can I use instead of pomegranate arils?

The pomegranate arils are an optional garnish. You can simply leave them out or finish the squash boats with extra fresh herbs and candied walnuts.

Nutrition & Timing

Details	Amount
Servings	6
Prep Time	15 minutes
Cook Time	45 minutes
Total Time	1 hour
Calories	425
Protein	10 g
Carbohydrates	58 g
Fat	19 g
Fiber	9 g
Sugar	31 g
Sodium	525 mg

Final Thoughts

These Golden Spaghetti Squash Boats are a colourful way to turn simple seasonal ingredients into a memorable meal. Sweet roasted pumpkin, salty feta, tart cranberries, crunchy candied walnuts, and maple honey create a balanced combination that feels both comforting and festive.

Serve them warm with plenty of fresh herbs and pomegranate arils for a beautiful finishing touch. Whether served as a vegetarian main dish or a seasonal side, these squash boats bring plenty of colour, texture, and flavour to the table.

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