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Spaghetti Squash with Garlicky Greens


1 tablespoon extra virgin olive oil
2 cloves garlic, minced
1/2 onion, chopped
1 bunch kale, stemmed
1 cup low sodium chicken broth
5 cups cooked spaghetti squash (I used a 3lb squash)
3/4 cup Parmesan cheese
Pinch of red pepper flakes
Salt and pepper to taste


  1. Preheat oven 350 degrees.
  2. Cut the spaghetti squash in half lengthwise.
  3. Scoop out the seeds and pulp in the center and discard.
  4. Place the squash, cut side up, on a large baking sheet.
  5. Rub a little olive oil over the cut surface, then place the pan in the oven for 1 hour or until a fork is easily inserted into the squash.
  6. Place the kale leaves on top of each other. Roll the leaves and slice into thin ribbons.
  7. Heat olive oil in a large non-stick sauté pan. Add onion, garlic, and collard stems along with a pinch of salt. Cook for 6-8 minutes or until your veggies are fragrant and beginning to become tender.
  8. Add in kale ribbons, a bit more salt, black pepper, and a pinch of red pepper flakes along with 1 cup of chicken broth. Cook for 5-10 minutes or until your greens are nice and tender.
  9. Toss in spaghetti squash and combine everything together. Adjust seasonings and top with fresh Parmesan cheese. Enjoy!

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