Creamy Garlic Spaghetti Squash with Kale and Parmesan
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Ingredients & Equipment
What we send
- 1spaghetti squash
- 6 ouncesdinosaur kale
- 3 clovesgarlic
- 1 tablespoonpine nuts
- 1 packetunsalted butter
- 1/4 teaspooncrushed red pepper
- 1/2 cupheavy cream
- 1/3 cupgrated Parmesan cheese
What You’ll Need
- aluminum foil
- baking sheet
- 12" large high-sided pan
- Tree Nuts
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.
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.
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.
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.
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.
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!