Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with Gefen Parchment Paper.

Using a spiralizer, create spiralized strands of squash out of the entire vegetable. (It’s okay to cut the last bits and pieces thinly, they’ll blend in with the rest of the squash.) Place squash on baking sheet and drizzle with oil. Season with cinnamon and salt and toss to coat.

Roast squash for about 30 minutes, until squash is tender and edges are beginning to brown. Check on softness and stir once in the middle. Broil for a few minutes to achieve crispy browned edges, if desired.

Meanwhile, in a separate pan, toast the walnuts for seven to 10 minutes, or until fragrant and lightly browned; remove from oven and set aside.

In a large frying pan, sauté onion in oil until beginning to caramelize; add sugar and stir until deep gold and bubbly. Push onion to the side and add sliced apple to the pan. Sauté, stirring until apple begins to soften and wilt. Remove from heat.

Transfer spiralized squash to a large platter. Arrange onion and apple over it; sprinkle with toasted walnuts. Serve warm.