Picnicking is one of my favorite activities when the weather is nice. It combines two things that I love, food and nature. When prepared with whole, plant-based foods, it is a beautiful symbol of the divine connection between our bodies and the world around us. These days we have such a disconnect with our environment because we spend much of our lives inside and consume foods that were created in a factory. Taking the time to go outdoors and truly enjoy nature is soothing for the soul and allows you to reconnect to your center. Most times, it is when I’m out on a hike or a run that I get inspired to write my best recipes.
With the nights beginning to cool, schools back in session, and the recent celebration of Labor Day (the unofficial end of summer), I have Fall on the brain. These thoughts carried into the kitchen, naturally, and the ingredients and flavor profiles that embody Fall made their way into my latest recipe. Serving this dish in a mason jar made not only for a lovely presentation but also a convenient way to transport individual meals for a picnic. Spaghetti squash has a mild flavor that works beautifully in a variety of different recipes. It is hearty yet light and rich in vitamins A and C. Layered with Brussels sprouts, carrots, kale and walnuts, this dish is not only full of flavor but rich in nutrients as well.
Roasted Vegetable Spaghetti Squash Jar
- 4 cups spaghetti squash
- 4 cups kale, chopped
- 3 cups brussels sprouts, sliced
- 5 carrots, peeled and sliced
- 1/2 cup walnuts
- 1/3 cup dried cranberries
- 1/2 tbsp garlic powder
- 1/2 tbsp dried thyme
- juice of 1/2 lemon
- 1 teaspoon sea salt
- Balsamic Drizzle:
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- pinch sea salt
1. Bake squash at 400°F for 45 minutes.
2. Toss brussels sprouts, carrots, and kale in the olive oil, separately. Sprinkle with sea salt, garlic powder, and thyme.
3. Spread Brussels sprouts and carrots on a baking sheet, keeping them separate, and bake for 25 minutes, tuning once halfway though.
4. Spread kale out on a baking sheet and place in oven during the last 10 minutes of cook time.
5. Take all vegetables out of the oven and let cool.
6. Remove the seeds in the middle of the squash and shred the flesh with a fork.
7. Layer in a mason jar the spaghetti squash, topped with the brussels sprouts, then carrots, kale, walnuts, and cranberries.
8. Whisk together vinegar and olive oil; set aside and pour on before serving.
9. To serve, either pour into a bowl or just eat right out of the jar!
Also by Kathryn: Broccoli and White Bean Lettuce Wraps
Related: Mason Jar Salad with Crispy Lentils
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Photos: Kathryn Farrugia