Edamame Kale Stuffed Spaghetti Squash is a veggie forward showstopper for Sunday dinner. This Stuffed Spaghetti Squash Recipe is completely plant-based and gluten-free.
When I think spring, I think fresh, seasonal vegetables and tons of beautiful colors. I love adding as much color as possible to a dish.
For this recipe, I wanted to focus on spaghetti squash. It's such a fun vegetable because you get the nutrients of a veggie with the texture of pasta!
Stuffed spaghetti squash sounds delicious, but how can you put together a balanced meal that still tastes good?
I like to think about how I can add vegetables, have a balance of macronutrients, and create unique flavors and textures.
For this recipe I chose a vegetable: kale; a protein: edamame; and a few other ingredients to add flavor: dried cherries, hazelnuts and onions.
Step 1. Preheat the oven to 400°F. Line a baking sheet with aluminum foil. Slice the spaghetti squashes in half lengthwise. Place the halves face down on the baking sheet and bake for 30-40 minutes, until the squash is tender.
Step 2. Meanwhile, sauté the onion over medium heat for 3-5 minutes. Use a splash of water if it starts to stick.
Step 3. Add in the kale and cook for an additional 5 minutes until the kale is wilted. Use another splash of water if the kale is sticking.
Step 4. Add the edamame and cook 3-4 minutes more, until the edamame is warm.
Step 5. Remove the pan from the heat and stir in the cherries and hazelnuts. Season with salt and pepper, to taste.
Step 6. When the squash is cool, shred with a fork, leaving 1/4" of squash on the skin.
Step 7. Stir in/top with the kale mixture. Enjoy!
For a showstopping look, I recommend keeping the spaghetti in the squash shells.
If you want smaller portions, scrape out the spaghetti from each squash, then toss everything in a large bowl.
Like I mentioned earlier, I like to focus on protein, vegetables, and flavor. So any combination of those three would make a tasty, well balanced meal.
You could choose another green vegetable like spinach or broccoli. You could also use another protein like tempeh or tofu. Or another nut and fruit combo like almonds and currants. Get creative!
Thank you God for your resurrection! Alleluia, you are risen!
Looking for other spring recipes? Here's a few to try next:
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Edamame Kale Stuffed Spaghetti Squash is a veggie forward showstopper for Sunday dinner. This Stuffed Spaghetti Squash Recipe is completely plant-based and gluten-free.
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