Edamame Kale Stuffed Spaghetti Squash
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.
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
Calories: 240kcal | Carbohydrates: 39g | Protein: 10g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 79mg | Potassium: 765mg | Fiber: 10g | Sugar: 15g | Vitamin A: 3903IU | Vitamin C: 38mg | Calcium: 218mg | Iron: 3mg