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Roasted Maple-Honey Pumpkin & Feta Spaghetti Squash Boats topped with cranberries, walnuts, and fresh parsley in a white baking dish.

Maple-Honey Pumpkin & Feta Spaghetti Squash Boats

Roasted spaghetti squash vessels loaded with sweet pumpkin cubes, tart cranberries, crunchy walnuts, and creamy Greek feta cheese, finished with a warm maple-honey drizzle.
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Prep Time 20 minutes
Cook Time 50 minutes
Servings: 4
Calories: 340
Ingredients Method Notes

Ingredients
  

For the Squash Vessels:
  • - 2 medium spaghetti squashes approx. 2.5 - 3 lbs each, halved lengthwise and seeded
  • - 2 tbsp extra virgin olive oil divided
  • - ½ tsp fine sea salt
  • - ¼ tsp freshly cracked black pepper
For the Sweet & Savory Filling:
  • - 1½ cups pumpkin or butternut squash, peeled and cut into ½-inch cubes
  • - 1 tbsp extra virgin olive oil
  • - 1 small yellow onion or 2 shallots, finely diced
  • - 2 cloves garlic minced
  • - 1 tsp fresh thyme leaves or sage, finely chopped
  • - ½ cup dried cranberries
  • - ½ cup raw walnuts roughly chopped
  • - ½ cup Greek sheep’s milk feta cheese crumbled
For the Maple-Honey Drizzle & Garnish:
  • - 1 tbsp pure maple syrup
  • - 1 tbsp raw wild honey
  • - 2 tbsp fresh flat-leaf parsley finely chopped

Method
 

Preheat & Soften:
  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. Tip: Microwave whole squashes for 2–3 minutes to soften skin before cutting in half lengthwise.
Roast Squash Boats:
  1. Brush cut sides of spaghetti squash with 1 tablespoon extra virgin olive oil. Season with salt and pepper. Place cut-side down on the baking sheet and roast for 35–40 minutes until tender.
Roast Pumpkin Cubes:
  1. Toss cubed pumpkin with 1 tablespoon olive oil, salt, and pepper. Spread on a separate baking tray and roast alongside squash for 20–25 minutes until golden and caramelized.
Sauté Aromatics:
  1. Heat remaining oil in a skillet over medium heat. Sauté diced onion and garlic for 3–4 minutes until soft. Stir in fresh thyme, dried cranberries, chopped walnuts, and roasted pumpkin cubes; warm through for 2 minutes.
Assemble Boats:
  1. Flip roasted spaghetti squash halves flesh-side up. Gently fluff interior strands with a fork to create a cavity. Spoon pumpkin, cranberry, and walnut filling generously into each boat.
Top & Bake:
  1. Sprinkle crumbled feta cheese evenly over filled boats. Return to oven for 10 minutes until cheese is warm and slightly golden.
Glaze & Serve:
  1. Warm maple syrup and honey together in a small bowl. Drizzle evenly over hot squash boats, garnish with chopped fresh parsley, and serve warm.

Notes

To prevent wateriness, salt the raw squash halves for 15 minutes before roasting and pat dry with paper towels.
- For nut allergies, swap walnuts with raw pumpkin seeds (pepitas).