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!
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What to stuff spaghetti squash with
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.
Why I love this Stuffed Spaghetti Squash
- Dietary needs - this stuffed spaghetti squash is vegan, gluten-free, dairy-free, oil-free, and sugar free
- One dish meal - your protein and veggies are all in one place
- Simple ingredients - just a few veggies, beans, fruits - that's it!
Ingredient Notes & Substitutions
- Spaghetti Squash
- Kale: I love kale in this dish, but you could sub another leafy green like swiss chard or spinach
- Yellow Onion: you could also use a white or red onion
- Frozen Edamame: edamame is one of my favorite protein sources, and it tastes great in this recipe. You could sub another legume if you'd like
- No Added Sugar Dried Cherries: it's often hard to find dried fruits without added oils or sugars - they do exist though! If you can't find dried cherries, you could use raisins or currants
- Hazelnuts: you could sub another nut like walnuts or almonds
- Salt & Pepper
How to make Edamame Kale Stuffed Spaghetti Squash
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 ¼" of squash on the skin.
Step 7. Stir in/top with the kale mixture. Enjoy!
FAQ & Expert Tips
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!
Recipe Prayer
Thank you God for your resurrection! Alleluia, you are risen!
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📖 Recipe
Edamame Kale Stuffed Spaghetti Squash
Ingredients
- 2 Spaghetti Squashes
- 2 Bunches Kale de-stemmed & roughly chopped
- 1 Yellow Onion chopped
- 3 Cups Frozen Edamame
- ½ Cup No Added Sugar Dried Cherries
- ⅓ Cup Hazelnuts
- Salt & Pepper
Instructions
- 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.
- Meanwhile, sauté the onion over medium heat for 3-5 minutes. Use a splash of water if it starts to stick.
- 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.
- Add the edamame and cook 3-4 minutes more, until the edamame is warm.
- Remove the pan from the heat and stir in the cherries and hazelnuts. Season with salt and pepper, to taste.
- When the squash is cool, shred with a fork, leaving ¼" of squash on the skin.
- Stir in/top with the kale mixture. Enjoy!
Nutrition
Nutrition information is an estimate.
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