Spaghetti Squash with Kale & Creamy Parmesan Garlic Sauce

#platedpics, #ChasingNirvanaYoga

#platedpics, #ChasingNirvanaYoga

What you'll need:

  • 1 spaghetti squash
  • 1/2 bunch dinosaur kale
  • 3 cloves garlic
  • 1 packet butter
  • 1/4 t. crushed red pepper
  • 1/2 C. heavy cream
  • 1/4 C. shredded Parmesan cheese
  • 2 T. grated pecorino cheese
  • 1 T. pine nuts


  1. Preheat oven to 450
  2. Cut squash lengthwise, scoop out seeds and discard, drizzle with olive oil and season with salt and pepper. Place cut-side down on baking sheet and raost 25 minutes
  3. Rinse all veggies
  4. Remove kale from stems and chop
  5. Thinly slice 1 clove of garlic and mince the other
  6. Heat 1 T. olive oil in skillet, when oil simmers add sliced garlic and cook until golden. Add kale and cook until bright green. Remove from pan and set aside.
  7. Add butter to pan, when butter foams add minced garlic and crushed red pepper. Add cream and bring to a simmer, cook 1 minute until it thickens. Stir in both cheeses and remove pan from heat. Add salt and pepper to taste.
  8. Place pin nuts in a small pan, cook until golden brown. 
  9. Remove squash from oven. When cool enough, use a fork to pull the flesh of the squash. It will come out like strands of spaghetti. Discard skin
  10. Return pan with sauce to medium heat, stir in spaghetti squash and kale mix. Simmer until warm.
  11. Divide into 2 bowls and top with pin nuts

Serves: 2

Cook Time: 20 - 30 Min

Calories: 590 per serving

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