Description
Tender roasted spaghetti squash filled with caramelised pumpkin, creamy feta, tart dried cranberries, fresh herbs, and finished with crunchy candied walnuts, pomegranate arils, and a warm maple-honey glaze. A colourful and festive seasonal vegetarian dish.
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)
Instructions
1. 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.
2. Brush the cut sides of the squash with olive oil, then season with garlic powder, dried thyme, smoked paprika, kosher salt, and black pepper.
3. 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 easily scraped into strands with a fork.
4. 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.
5. Roast the pumpkin for 25–30 minutes, turning the pieces halfway through, until tender and lightly caramelised around the edges.
6. Make the candied walnuts by placing the chopped walnuts, maple syrup, honey, cinnamon, and a pinch of kosher salt in a dry skillet over medium-low heat.
7. Cook the walnuts for 3–4 minutes, stirring frequently, until glossy and lightly caramelised. Transfer them to parchment paper, spread them apart, and let them cool completely so the coating becomes crisp.
8. Prepare the maple-honey drizzle by combining 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 smooth and slightly thickened. Keep warm.
9. 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.
10. Return the spaghetti squash strands to their shells. Fold in the roasted pumpkin, dried cranberries, chopped parsley, and fresh thyme, distributing the filling evenly between the squash boats.
11. Scatter the crumbled feta over the top of each filled squash boat.
12. 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.
13. Remove the squash boats from the oven and drizzle with the warm maple-honey glaze.
14. Top with the candied walnuts and garnish with fresh parsley, thyme, and pomegranate arils.
15. Serve the spaghetti squash boats warm while the pumpkin is tender, the feta is soft, and the candied walnuts are crisp.
Notes
Choose evenly sized spaghetti squash so they roast at a similar rate. Scrape the squash gently to keep the shells sturdy enough to hold the filling. Do not overcook the pumpkin; roast it until tender and caramelised while still holding its shape. Watch the walnuts carefully because maple syrup and honey can caramelise quickly. Let the candied walnuts cool completely on parchment before adding them to the squash boats. Add the maple-honey glaze just before serving to keep the topping from becoming soggy. The roasted pumpkin, candied walnuts, and maple-honey drizzle can be prepared ahead of time. Store the candied walnuts separately and add them after reheating the filled squash boats to preserve their crisp texture. Another crumbly cheese can be used instead of feta, although the flavour and texture will vary. Pomegranate arils are optional and can be replaced with extra fresh herbs and candied walnuts. Serve as a vegetarian main course with a simple green salad or roasted vegetables, or as a festive seasonal side dish.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American