Spaghetti Squash and Kale Saute

There is something about a simple dish that I just love. I love being able to taste all the ingredients and fill my plate the good stuff. This Spaghetti Squash and Kale sauté is just that. Simple ingredients, simple methods, absolutely delicious.spaghetti squash and kale

Spaghetti Squash and Kale Saute
Write a review
  1. Spaghetti squash halved, seeds scooped out and roasted*
  2. One bunch of Kale destemmed
  3. 1 tbsp Olive Oil
  4. Earth Balance/other buttery spread of choice
  5. Garlic powder
  6. Dry or fresh herbs of choice
  7. Salt and pepper
  1. *Start by roasting your squash. Preheat oven to 415 degrees. Roast squash for approximately one hour flesh side down on a greased baking sheet. Baking times will vary but squash should be tender and easy to scoop from skin.
  2. Once roasted allow to cool before scraping the flesh with a fork to make long strands; set aside.
  3. Heat olive oil in a large sauce pan over medium high heat.
  4. Add kale and toss to combine, cover pan and let cook for 5 minutes.
  5. Remove lid, add squash and toss to combine.
  6. Add salt, pepper, garlic powder and fresh herbs to taste.
  7. Cook uncovered for an additional 5 minutes.
  8. Toss with your favorite buttery spread and serve.
Healthy Regards, Hayley

The best part in my opinion is that you just cook up a simple protein and then get to fill your whole dish with this yummy-ness! photo 5

Healthy Regards,


Favorite type of squash? Kabocha squash is my favorite for sure but I love all squash.