Stuffed Spaghetti Squash with Pecans, Kale and Dried Cranberries | American Pecan Promotion Board

Ingredients

• 1/4 cup pecans halves
• 1 spaghetti squash, cut in half, horizontally
• 1 tablespoon olive oil or pecan oil
• 1/2 onion, diced
• 3 garlic cloves, rough chopped
• 2 heaping handfuls chopped Lacinato or tuscan kale
• 1/4 cup dried cranberries
• 4 to 5 fresh torn sage leave, optional
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 teaspoons balsamic
• 2 teaspoons maple syrup