Ingredients

The following ingredients have 5 Servings
  • 1 package (16 oz) spaghetti
  • 1 cup shelled pumpkin seeds
  • 2 cups fresh spinach (chopped)
  • 1/2 cup dried cranberries
  • 1/4 cup low-sodium tamari (or coconut aminos)
  • 1/4 cup pure maple syrup
  • 1/4 cup pure pumpkin purée
  • 2 tablespoons organic natural creamy peanut butter
  • 1 teaspoon dried thyme

Instruction

  • Cook spaghetti according to package directions.
  • Meanwhile, make the glaze. Whisk all glaze ingredients in a small bowl until smooth and set aside. Alternately, you can combine all glaze ingredients in a blender for a few seconds.
  • Pulse the pepitas in a food processor or blender a few times (or chop finely by hand) and set aside.
  • When spaghetti is done, turn off heat, drain and place back in the hot pot. Add spinach and cranberries and mix a few times. The heat from the pot and the noodles will sufficiently wilt the spinach and soften the dried cranberries.
  • Pour glaze over the spaghetti, spinach and cranberries and mix well.
  • Toss in the pepitas and mix well again.
  • Serve and enjoy!