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Creamy Garlic Spaghetti Squash

Creamy Garlic Spaghetti Squash with Kale and Parmesan

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Since we love fettuccine Alfredo but could do without the food-induced coma, we’re naturally obsessed with this lighter take on the classic dish. Instead of pasta, roasted strands of seasonal spaghetti squash are combined with sautéed garlic and hearty kale. Tossed in a rich, creamy garlic Parmesan sauce, this encore recipe goes to show that you can have your “pasta” and eat it, too.
  • < 600 Calories
  • Vegetarian
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium

Ingredients & Equipment

What we send

  • grated Parmesan cheese
    • 1/3 cup
    • grated Parmesan cheese
  • dinosaur kale
    • 6 ounces
    • dinosaur kale
  • spaghetti squash
    • 1
    • spaghetti squash
  • crushed red pepper
    • 1/4 teaspoon
    • crushed red pepper
  • unsalted butter
    • 1 packet
    • unsalted butter
  • pine nuts
    • 1 tablespoon
    • pine nuts
  • garlic
    • 3 cloves
    • garlic
  • heavy cream
    • 1/2 cup
    • heavy cream

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • aluminum foil
  • baking sheet
  • 12" large high-sided pan

Cooking Steps

  1. Roast Spaghetti Squash

    Roast Spaghetti Squash

    Preheat oven to 450°F. Halve squash lengthwise. Using a large spoon, scoop out and discard seeds. Drizzle 1 tablespoon olive oil over cut sides and season with ¼ teaspoon salt and black pepper as desired. Place cut-side down on a foil-lined baking sheet and roast until flesh is tender and easily pierced with a fork, 25-35 minutes. Set aside to cool until ready to use. 

  2. Prepare Ingredients

    Prepare Ingredients

    While squash roasts, rinse kale and thinly slice leaves crosswise, discarding stems. Thinly slice 1 clove garlic and mince remaining cloves, keeping minced and sliced separate. 

  3. Sauté Kale

    Sauté Kale

    Toast pine nuts in a large high-sided pan over medium-low heat, stirring, until golden, about 5 minutes. Transfer to a small bowl and set aside. Increase heat under pan to medium high and add 1 tablespoon olive oil. When oil is shimmering, add sliced garlic and sauté until golden, about 1 minute. Add kale and sauté until tender, 2-3 minutes more. Season with ¼ teaspoon salt and black pepper. Transfer to a plate and set aside.

  4. Cook Parmesan-Garlic Sauce

    Cook Parmesan-Garlic Sauce

    Wipe pan from kale clean and add butter over medium heat. When butter is foamy, add crushed red pepper (skip or use half for less heat) and minced garlic and cook until fragrant, about 30 seconds. Stir in heavy cream and cook until thickening, about 30 seconds, then remove pan from heat. Stir in Parmesan and season with ¼ teaspoon salt and black pepper as desired.

  5. Pull Spaghetti Squash

    Pull Spaghetti Squash

    Using a fork or tongs, pull roasted squash flesh to create spaghetti-like strands. Transfer to pan with garlic sauce and discard squash skins.

  6. Plate Spaghetti Squash

    Plate Spaghetti Squash

    Add sautéed kale to pan with spaghetti squash, place over medium heat and cook, stirring, until everything is warmed through, about 2 minutes. Taste and add more salt and black pepper as desired. Plate creamy garlic spaghetti squash, sprinkle over toasted pine nuts, grab a fork, and twirl away!

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