‘Tis the season for cinnamon… and nutmeg… and cardamom and all those delicious fall flavors. These spices have warming properties which is what makes them so perfect for the fall. As the weather gets cooler, our bodies crave warm foods and this Spaghetti Squash Bowl not only has these warming spices but it also has other delicious fall foods.

Fall Spaghetti Squash Bowl

Prep Time: 25 minutes Cook Time: 40 minutes Servings: 4-5

Here’s What You’ll Need…

1 large spaghetti squash

2 tbs of water

1 clove minced garlic

juice from 1/4 lemon + 1 lemon to cut into wedges to garnish

1 15.5 oz can of chickpeas, drained and rinsed

about 8 leaves of kale, destemmed and chopped

1/4 tsp cardamom + more to garnish

1/2 tsp paprika + more to garnish

1/4 tsp cumin

1 tbs + 3 tsp olive oil

1/2 cup walnuts

1/8 tsp nutmeg

1/4 tsp cinnamon

sea salt

2 1/2 tbs pine nuts

5 tbs sun dried tomatoes (from a bag, not a jar)

  1. Preheat the oven 375 F. Line two large baking sheets with unbleached parchment paper. Begin by cutting the spaghetti squash in half lengthwise and scoop all of the seeds out. Drizzle 1 tsp of olive oil, minced garlic, juice from about 1/4 of the lemon and a pinch of sea salt on the inside of the squash. Place it facing down on one of the prepared baking sheets. Sprinkle water onto the parchment paper around the squash. Roast for 30-40 minutes, until tender but not mushy.
  2. While the squash is cooking begin preparing the chickpeas. In a bowl toss them in 1 tsp of olive oil and then add 1/4 tsp of cardamom, 1/4 tsp of paprika, 1/8 tsp of cumin and a pinch of salt. Spread them out on the second prepared baking sheet and place in the oven with the squash for 25 minutes.
  3. Using the same bowl repeat step two with the kale. Add to the baking sheet with the chickpeas and bake for about 10 minutes.
  4. Now prepare the walnuts. Using a blender pulse the walnuts, 1/4 tsp of cinnamon, 1/8 tsp of nutmeg, a pinch of sea salt and 1/2 tbs of oil.
  5. When the squash is cooked, allow it to cool for a few minutes and then using a fork scrap the inside. It will begin to come apart like spaghetti. You can leave this inside the squash and use it as a bowl to serve or divide it evenly into bowls. Add the roasted chickpeas, kale and walnut mixture and toss together. Top each with 1 tbs sun-dried tomatoes, 1/2 tbs pine nuts, a lemon wedge, and a sprinkle of paprika, cardamom and sea salt. Serve warm or cold.