Roasted Spaghetti Squash and Kale
Spaghetti squash is named for its stringy flesh that resembles spaghetti noodles when cooked.
This is vegetarian and gluten free recipe. Dish can be prepared in 60 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 7.
Roasted Spaghetti Squash and Kale
Ingredients
Instructions
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Preheat the oven to 400°F (200°C).
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Cut the spaghetti squash in half lengthwise, scoop out the seeds, and drizzle with olive oil. Season with salt and pepper.
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Place the spaghetti squash halves cut-side down on a baking sheet and roast in the preheated oven for 35-40 minutes, or until the flesh is tender and easily separated into spaghetti-like strands.
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While the spaghetti squash is roasting, wash and chop the kale into bite-sized pieces.
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Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the garlic and sauté for 1 minute.
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Add the kale to the skillet and cook until wilted, about 5-7 minutes.
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Once the spaghetti squash is cooked, use a fork to scrape the flesh into spaghetti strands. Add the spaghetti squash to the skillet with the kale and toss to combine.
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Cook for another 2-3 minutes until heated through.
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Serve the roasted spaghetti squash and kale topped with grated Parmesan cheese.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 220kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 26g9%
- Sugars 6g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
