a simple and easy preparation for cooked spaghetti squash - with garlic, kale and creamy feta cheese
Prep Time1 hourhr
Cook Time15 minutesmins
Total Time1 hourhr15 minutesmins
Course: Side Dish
Cuisine: Gluten-free, Vegetarian
Keyword: feta cheese, kale, spaghetti squash
Servings: 4servings
Calories: 180kcal
Author: Trish | The infinebalance Food Blog
Ingredients
1spaghetti squashseeded and cooked, flesh separated into strands (see notes in post)
1tablespoonolive oil
2clovesgarlicpressed or finely minced
2cupsthinly sliced kale leavespacked
½teaspoonred chili flakes
2teaspoonsapple cider vinegar
1teaspoonhoney or maple syrup
salt and freshly ground black pepper to taste
½cupcrumbled 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.
Notes
Nutritional data is an approximation only.Prep times listed in recipe includes time required to cook squash in a To speed prep, cook spaghetti squash the day before or use faster method like the microwave or pressure cooker.