10+ Spaghetti Squash Kale Recipes to Delight Your Taste Buds

Spaghetti squash and kale are two nutritious ingredients that can make delicious meals. Both are packed with vitamins and can easily fit into a variety of dishes. You can create healthy, satisfying recipes that showcase these ingredients in fun and tasty ways.

Using spaghetti squash as a pasta substitute is an exciting and low-carb option. Combining it with kale not only adds flavor but also boosts the nutritional value of your meals. You’ll find plenty of inspiration to try these recipes at home and make your dinner enjoyable and healthy.

Kale and Spaghetti Squash Gratin

To make a delicious Kale and Spaghetti Squash Gratin, start by preparing the spaghetti squash. Cut it in half lengthwise and scoop out the seeds. Place the squash halves cut side down on a baking tray lined with parchment paper. Bake at 350°F (175°C) for about 30 to 45 minutes until tender.

While the squash cools, sauté some chopped kale with garlic in a bit of olive oil. Mix the cooked kale with your favorite cheese.

Once the squash is cool enough to handle, use a fork to scrape the strands into a bowl.

Combine the spaghetti squash strands with the kale and cheese mixture. Place it in a baking dish and top with more cheese if you like.

Bake for an additional 15 to 20 minutes at 350°F (175°C) until the top is golden and bubbly.

Ingredients

• 1 medium spaghetti squash
• 1 bunch of kale
• 3 cloves garlic, minced
• Olive oil
• Cheese of your choice

Cooking Instructions

1. Preheat the oven to 350°F (175°C).
2. Cut the spaghetti squash in half and scoop out the seeds.
3. Place cut side down on a baking tray and bake for 30 to 45 minutes.
4. Sauté chopped kale with garlic in olive oil.
5. Mix cooked kale with cheese.
6. Scrape spaghetti squash into a bowl and combine with the kale mixture.
7. Transfer to a baking dish and top with extra cheese.
8. Bake for 15 to 20 minutes until golden and bubbly.

Spaghetti Squash and Kale Casserole

This casserole is a delicious way to enjoy spaghetti squash and kale together. It combines the unique texture of spaghetti squash with the goodness of kale for a hearty dish.

You’ll first roast the spaghetti squash until it’s tender. Mix in sautéed kale, ricotta cheese, and marinara sauce for flavor. Layer the ingredients in a baking dish for an appealing look.

Bake it all in the oven until it’s bubbly and golden. This dish is not only tasty but also filling, making it perfect for a family meal.

Ingredients

• 1 medium spaghetti squash
• 2 cups kale, chopped
• 1 cup ricotta cheese
• 2 cups marinara sauce
• 1 cup mozzarella cheese, shredded
• Olive oil
• Salt and pepper

Cooking Instructions

1. Preheat your oven to 400°F (200°C).
2. Cut the spaghetti squash in half and scoop out the seeds.
3. Brush the squash with olive oil and season with salt and pepper.
4. Place squash cut-side down on a baking sheet and roast for 40-50 minutes.
5. In a pan, sauté the chopped kale until wilted.
6. Once the squash is tender, scoop out the strands and mix with kale, ricotta, and marinara.
7. Layer in a baking dish and top with mozzarella cheese.
8. Bake for 20-25 minutes until cheese melts. Enjoy!

3) Roasted Spaghetti Squash with Kale and Feta

This dish combines the nutritious flavors of roasted spaghetti squash, kale, and feta cheese. It makes a great side or a light meal.

To start, preheat your oven to 400°F (200°C). Cut the spaghetti squash in half and scoop out the seeds. Drizzle olive oil on the cut sides and sprinkle with salt and pepper.

Place the squash cut side down on a baking sheet. Roast for about 30-40 minutes until the flesh is tender.

While the squash roasts, sauté chopped kale in a skillet with a little olive oil. Cook until it wilts down.

Once the squash is ready, use a fork to scrape out the strands. Mix these strands with the sautéed kale and crumbled feta cheese.

This dish balances the sweetness of the squash with the saltiness of feta. It’s a delightful way to enjoy your veggies!

Ingredients:

• 1 spaghetti squash
• 1 cup kale, chopped
• 1 tablespoon olive oil
• 1/2 cup feta cheese, crumbled
• Salt and pepper to taste

Cooking Instructions:

1. Preheat oven to 400°F (200°C).
2. Cut the spaghetti squash in half and scoop out the seeds.
3. Drizzle olive oil on cut sides; season with salt and pepper.
4. Place cut side down on a baking sheet and roast for 30-40 minutes.
5. Sauté chopped kale in olive oil until wilted.
6. Scrape out the squash strands and mix with kale and feta.

4) Spaghetti Squash Primavera with Kale

Spaghetti Squash Primavera with Kale is a delightful dish. It’s colorful and packed with healthy ingredients. You’ll enjoy the combination of textures and flavors.

To make this dish, start by cooking your spaghetti squash. You can microwave it for about 12 minutes. After it cools, scoop out the insides to create noodle-like strands.

In a skillet, sauté zucchini and onion in olive oil. Add kale and stir until it wilts, which takes about 2-3 minutes. Once the kale is ready, mix in some chopped tomatoes.

Now, fill each spaghetti squash half with this yummy veggie mixture. Your dish will look vibrant and tasty. Enjoy it warm!

Ingredients

• 1 spaghetti squash
• 1 zucchini, diced
• 1 onion, chopped
• 2 cups kale, chopped
• 1 cup tomatoes, diced
• 2 tablespoons olive oil
• Salt and pepper to taste

Cooking Instructions

1. Pierce the spaghetti squash and microwave for 12 minutes.
2. Let it cool, then scoop out the insides.
3. Sauté zucchini and onion in olive oil until soft.
4. Add kale and stir until wilted.
5. Mix in tomatoes and remove from heat.
6. Fill spaghetti squash halves with the veggie mix and enjoy!

5) Kale and Mushroom Stuffed Spaghetti Squash

Kale and mushroom stuffed spaghetti squash is a tasty, healthy meal. Start by roasting a spaghetti squash until tender. This usually takes about 45 minutes at 400°F (204°C).

While the squash cooks, sauté chopped mushrooms until they’re golden brown. Add in fresh kale and cook just until it wilts. This keeps the color vibrant while adding great nutrients to your dish.

Mix the cooked veggies with some spices for flavor. You can add garlic, salt, and pepper to taste. Once the squash is ready, scrape out the strands and mix them with the kale and mushrooms.

Fill the spaghetti squash halves with this mixture. For a cheesy version, top with mozzarella or parmesan cheese. Then bake it again for about 10 minutes until the cheese is melted.

Ingredients

• 1 spaghetti squash
• 1 cup mushrooms, chopped
• 2 cups kale, chopped
• 2 tablespoons olive oil
• Salt and pepper to taste
• Cheese (optional)

Cooking Instructions

1. Preheat oven to 400°F (204°C).
2. Cut spaghetti squash in half and scoop out seeds.
3. Roast squash cut-side down on a baking sheet for 45 minutes.
4. Sauté mushrooms in olive oil until golden.
5. Add kale and cook until wilted.
6. Mix cooked vegetables with salt and pepper.
7. Remove squash and scrape out strands.
8. Combine squash strands with the veggie mix.
9. Fill squash halves and top with cheese if desired.
10. Bake for an additional 10 minutes until cheese is melted.

6) Spaghetti Squash with Garlic Kale Pesto

This spaghetti squash recipe is simple and delicious. You will love how the flavors blend together. The garlic kale pesto adds a nutritious twist to this dish.

Start by baking the spaghetti squash. Cut it in half, place it cut-side up on a baking sheet, and bake at 400°F (200°C) for about 40 minutes until it’s tender.

While the squash is baking, make the garlic kale pesto. Combine fresh kale, garlic, olive oil, nuts, and Parmesan cheese in a blender. Blend until smooth.

Once the squash is ready, scoop out the strands and mix them with the garlic kale pesto. Add salt and pepper to taste.

This meal is perfect for lunch or dinner. Enjoy it warm with a sprinkle of extra Parmesan on top!

Ingredients:

• 1 spaghetti squash
• 2 cups fresh kale
• 2 garlic cloves
• 1/4 cup olive oil
• 1/4 cup nuts (like walnuts or pine nuts)
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste

Cooking Instructions:

1. Preheat your oven to 400°F (200°C).
2. Cut the spaghetti squash in half and place it cut-side up on a baking sheet.
3. Bake the squash for about 40 minutes until tender.
4. While it bakes, prepare the garlic kale pesto by blending kale, garlic, olive oil, nuts, and Parmesan until smooth.
5. Once the squash is done, scoop out the strands.
6. Mix the squash with the pesto and season with salt and pepper. Enjoy!

7) Creamy Tahini Spaghetti Squash with Kale

This dish combines spaghetti squash with a rich tahini sauce. It’s a creamy, satisfying meal that highlights fresh veggies like kale and zucchini.

Begin by roasting the spaghetti squash until fork-tender. While it’s roasting, prepare your tahini sauce by mixing tahini, garlic, lemon juice, and water.

Once the squash is cooked, pull the strands apart with a fork. Toss the strands with your creamy tahini sauce, sautéed kale, and crunchy pumpkin seeds for added texture.

This dish is not only delicious but also a great choice for those following a vegan or paleo diet. Enjoy it as a light main course or a hearty side!

Ingredients

• 1 spaghetti squash
• 2 tablespoons tahini
• 1 clove garlic, minced
• 1 tablespoon lemon juice
• Water (as needed)
• 2 cups kale, chopped
• 1/4 cup pumpkin seeds
• Olive oil
• Salt and pepper

Cooking Instructions

1. Preheat your oven to 400°F (200°C).
2. Cut the spaghetti squash in half and remove the seeds.
3. Place the squash cut-side down on a baking sheet.
4. Roast for about 40 minutes or until tender.
5. In a bowl, mix tahini, garlic, lemon juice, and water to make a sauce.
6. Sauté kale in olive oil until wilted.
7. Pull squash strands apart and mix with tahini sauce and sautéed kale.
8. Top with pumpkin seeds and serve.

8) Lemon Garlic Spaghetti Squash with Kale

Lemon Garlic Spaghetti Squash with Kale is a bright and flavorful dish. It combines roasted spaghetti squash with sautéed kale and a zesty lemon-garlic sauce.

Start by preheating your oven to 375°F (190°C).

Cut the spaghetti squash in half, scoop out the seeds, and drizzle it with olive oil, salt, and pepper.

Roast the squash for about 30-40 minutes until tender.

While the squash cooks, heat a bit of olive oil in a skillet. Add minced garlic and cook until fragrant.

Then, add fresh kale and sauté until it wilts. Squeeze fresh lemon juice over the mixture for an extra zing.

Once the squash is done, scrape it into strands with a fork. Toss it with the garlic kale mix and adjust the taste with additional lemon juice or seasoning if desired.

Ingredients

• 1 spaghetti squash
• 2 cups kale, chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• Juice from 1 lemon
• Salt and pepper to taste

Cooking Instructions

1. Preheat the oven to 375°F (190°C).
2. Halve the spaghetti squash and remove seeds.
3. Drizzle with olive oil, salt, and pepper, and roast for 30-40 minutes.
4. In a skillet, heat olive oil and add minced garlic.
5. Add the kale and sauté until wilted.
6. Squeeze lemon juice into the kale mixture.
7. Scrape cooked spaghetti squash into strands.
8. Toss the squash with the kale mixture and serve.

9) Spaghetti Squash and Kale Stir Fry

Spaghetti squash and kale make a delicious pairing for a stir fry. This dish is not only healthy but also easy to prepare. You can enjoy it as a main meal or a side dish.

To start, you’ll need to cook the spaghetti squash. Cut it in half and bake it at 400°F (200°C) for about 40 minutes. When it’s tender, scrape out the strands with a fork.

In a skillet, heat some oil and add chopped kale along with bell peppers and any veggies you like. Sauté for a few minutes until they soften.

Then, mix in the spaghetti squash strands.

You can season this with soy sauce, garlic, and ginger for extra flavor. Stir everything together and cook for a few more minutes. This recipe is simple and satisfying!

Ingredients

• 1/2 small spaghetti squash
• 1 cup kale, chopped
• 1 bell pepper, sliced
• 1 tablespoon oil
• Soy sauce, to taste
• Garlic and ginger, to taste

Cooking Instructions

1. Preheat oven to 400°F (200°C).
2. Cut spaghetti squash in half and bake for 40 minutes.
3. Scrape out the strands with a fork.
4. Heat oil in a skillet.
5. Add chopped kale and bell pepper; sauté for a few minutes.
6. Mix in spaghetti squash and season to taste.
7. Cook for a few minutes and serve.

10) Parmesan Spaghetti Squash with Kale and Lemon

This delicious dish combines roasted spaghetti squash, fresh kale, and zesty lemon for a bright meal. The flavors blend well, making it perfect for lunch or dinner.

Start by roasting the spaghetti squash until tender. You can cut it in half, scoop out the seeds, and drizzle with olive oil. Roast at 400°F (200°C) for about 40 minutes.

While the squash is cooking, sauté chopped kale in a pan with garlic and olive oil until it wilts. This adds a savory touch.

Once the squash is done, scrape the strands with a fork.

Combine the spaghetti squash, sautéed kale, and the juice of one lemon. Add freshly grated Parmesan cheese for richness. Toss everything together to mix the flavors.

Serve hot and enjoy this tasty, healthy meal!

Ingredients

• 1 spaghetti squash
• 2 cups fresh kale
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• Juice of 1 lemon
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste

Cooking Instructions

1. Preheat the oven to 400°F (200°C).
2. Cut the spaghetti squash in half and remove the seeds.
3. Drizzle olive oil on the squash and season with salt and pepper.
4. Roast the squash cut side down for about 40 minutes.
5. In a pan, heat olive oil and sauté garlic until fragrant.
6. Add kale and cook until wilted.
7. Scrape the cooked squash into strands and mix with kale.
8. Squeeze lemon juice and add Parmesan cheese, then toss to combine.
9. Serve immediately.