A simple way to serve spaghetti squash. Healthy and fast, cooked spaghetti squash tossed with garlicky kale and tangy feta cheese for a tasty weeknight side dish.
This.
This is how I like spaghetti squash
When it is still spaghetti squash.
When we are not really pretending it is something else. But serving it up as it is. Highlighting all those vegetable qualities that really do make it something wonderful. Adding some sharp and intense flavors like garlic and feta. Good olive oil. This easy spaghetti squash recipe is spot on... if I do say so myself. 🙂
🌱 How to Cook Spaghetti Squash
There are few different ways to cook and soften a spaghetti squash so that it shreds easily into that spaghetti-like strands.
I find I get the best results by baking it in the oven - cut into circles or cut in half, with cut side up, for about 40-45 minutes.
In my experience using the microwave or baking cut-side down will cook the squash faster, but also leaves it a bit on the mushy side, giving off more liquid. Perhaps it's the steam that does it.
These are still acceptable ways to cook the squash, and maybe more convenient because they could save you some time. If you choose to cook it in the microwave let it drain in a colander for a little bit before tossing it with whatever other flavorings or ingredients you are using.
Here's a couple of links for step by step instructions for cooking spaghetti squash.
How to bake a spaghetti squash - Eat within your means - I like this method personally.
How to cook a spaghetti squash in the Instant Pot - Nom Nom Paleo - my new favourtie appliance
Safety note!
Another note... cuting these guys in half or cross-wise can be uh... challenging. The microwave can be your best friend here.
- Poke the squash all over with a fork or tip of small knife. Everywhere - lots of holes. Be careful!!
- Place the whole squash - yes the whole spaghetti squash (the one you just poked all the holes in) - place it in the microwave for 2 minutes on high power.
- A couple of minutes in the microwave and that tough outer skin will soften just enough to yield to your knife and you can avoid the unglamorous and somewhat dangerous wrestle with stubborn squash while holding a very sharp knife situation. There is nothing elegant about that. (P.S. - This works will all types of squash!)
🍴Serving and storage
Squash tossed with garlic, wilted greens and feta cheese. Add a bit of red chili pepper if you like. It's simple and so good. And while best served right away, leftovers will keep for a couple of days and make a nice lunch.
Squash can be cooked the day before, following instructions above - oven roasted or in the microwave and shredded. The next day, simply sautee the garlic and kale and cooked squash until squash is heated completely through.
More vegetable side dishes you might want to try:
- Green beans with garlic {vegan, g/f}
- Oven roasted asparagus {vegan, g/f options}
- Easy oven-roasted red potatoes {vegan, g/f}
Spaghetti Squash with Feta and Kale
Ingredients
- 1 spaghetti squash seeded and cooked, flesh separated into strands (see notes in post)
- 1 tablespoon olive oil
- 2 cloves garlic pressed or finely minced
- 2 cups thinly sliced kale leaves packed
- ½ teaspoon red chili flakes
- 2 teaspoons apple cider vinegar
- 1 teaspoon honey or maple syrup
- salt and freshly ground black pepper to taste
- ½ cup crumbled goat's-milk feta cheese
Instructions
Cook the spaghetti squash
- To cook the squash in an oven, cut the vegetable into circles or cut in half. Place squash cut side up on a rimmed baking sheet rimmed with parchment, for about 40-45 minutes. Allow to cool enough that it can be handled and shredded into strands. Allow strands to drain in a colander, while you prepare the rest of the ingredients.
Assemble the dish
- In a large saute pan heat olive oil over medium heat.
- Add garlic and saute for just a minute or two, do not let it brown. Add kale, chili flakes and gently toss until kale begins to wilt.
- Add squash to kale in the pan and gently toss until heated through and mixed well with the garlic and kale. Add apple cider vinegar and honey. Continue to toss for another minute or two. Add salt and pepper to taste.
- Pour squash and kale mixture into a serving bowl. Add about half of the feta and toss into the squash. Sprinkle the remaining feta on top of the dish along with a freshly ground black pepper. Serve.
Harper Slusher says
This looks amazing! I'll have to try this!
Trish says
I hope you do!
Janne says
Your pickled red cabbage recipe calls for over half a pound of sugar? Is that correct, and if so, is there an alternative to sugar? It seems excessive for a healthy recipe
Trish says
Hi. Yes it is correct! This is sweet pickle and meant to be eaten as a condiment, in small quantities. So it fits nicely in a healthy balanced diet, adding flavour to other dishes.
Sugar is a preservative and helps keep your pickle fresh and prevents spoilage. I can’t advise of a substitute.