This recipe is from my new book and it’s too good not to share! Feel free to swap with whatever you have on hand now. Spaghetti squash is a great veggie choice as they are affordable, versatile and long-lasting. To get 30+ more easy, affordable and delicious recipes like these, check out YOU CAN DROP IT! on amazon now.

Kaitlin’s Sweet and Savory Spaghetti Squash

(Makes 4 servings, approx. 1½ cups each)

Total Time: 50 min.

Prep Time: 15 min.

Cooking Time: 35 min.

  • Nonstick cooking spray
  • 6 cups cooked spaghetti squash (see page XX)
  • 1 Tbsp. olive oil
  • 1 Tbsp. finely grated orange peel (orange zest)
  • 1½ tsp. pure maple syrup
  • 2 Tbsp. dried cranberries, finely chopped
  • 2 Tbsp. walnuts, unsalted, chopped, toasted
  • 1 clove garlic, finely chopped
  • 1½ tsp. ground cinnamon
  • ½ tsp. onion powder
  • 1 dash ground clove
  • Sea salt (or Himalayan salt) or ground black pepper (to taste; optional)
  • Preheat oven to 350° F.


  1. Lightly coat 13 x 9-inch baking dish with spray; set aside.
  2. Combine spaghetti squash, oil, orange peel, maple syrup, cranberries, walnuts, garlic, cinnamon, onion powder, and clove in a large bowl. Season with salt and pepper, if desired.
  3. Transfer squash mixture to prepared baking dish; bake for 25 to 35 minutes, or until squash starts to brown.
  4. Divide evenly among four plates and serve immediately, or store refrigerated in an airtight container for up to four days.


  • To make this a truly sweet and savory lunch, add ½ cup cubed cooked sweet potato to one serving of the squash mixture and pair it with Chocolate Sea Salt Shakeology (see page XX).
  • To make this a simply satisfying dinner, skip the sweet potato in the lunch recommendation and just pair it with Chocolate Sea Salt Shakeology.
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