1 cup shelled pumpkin seeds
2 cups fresh spinach chopped
½ cup dried cranberries
Creamy Maple Pumpkin Glaze:
¼ cup low-sodium tamari or coconut aminos
¼ cup pure maple syrup
¼ cup pure pumpkin purée
2 tablespoons organic natural creamy peanut butter
1 teaspoon dried thyme
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.