Spaghetti Squash Pasta with Broccolini and Greens (30 Minutes)

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This recipe is a testament to the artistry of simplicity. In just 30 minutes, you’ll discover a dish that’s both delectable and nourishing, showcasing the best of seasonal produce and the earthy sweetness of spaghetti squash. What makes it truly beloved is the delicious blend of flavors and textures – the tender strands of squash twirl around crisp greens, bright peas, and a hint of heat from dried chilis. Yum!

Ingredients

Units Scale
  • 1 medium spaghetti squash, halved and seeds removed
  • 1 bunch of asparagus, trimmed and cut into bite-sized pieces
  • 1 bunch of broccolini, trimmed
  • 2 cups fresh kale, chopped
  • 1 cup peas (fresh or frozen)
  • 2-3 dried red chilis (adjust to taste)
  • 3 tablespoons olive oil
  • 3 cloves garlic, minced
  • Salt and black pepper to taste
  • Grated Parmesan cheese, for garnish (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Place the spaghetti squash halves on a baking sheet, cut side up.
  2. Drizzle with 2 tablespoons of olive oil and season with salt and black pepper. Roast in the oven for about 20 minutes or until the squash flesh can be easily shredded with a fork. Remove and set aside to cool slightly.
  3. While the squash is roasting, heat 1 tablespoon of olive oil in a large skillet over medium heat.
  4. Add minced garlic and dried chilis (adjust the quantity for your desired level of spiciness) and sauté for about 1 minute until fragrant.
  5. Add the chopped kale, asparagus, broccolini, and peas. Sauté for 5-7 minutes until the vegetables are tender but still vibrant.
  6. Use a fork to scrape the roasted squash flesh into spaghetti-like strands. Add the squash to the skillet with the sautéed greens and toss to combine. Cook together for 2-3 minutes to meld the flavors.
  7. Dish up your delightful creation, garnishing with a sprinkle of grated Parmesan cheese if desired.

Notes

Perfecting this recipe is all about timing. Be sure to roast the spaghetti squash to just the right tenderness, where it’s easily shred-able but not mushy. The secret to bringing out the best flavors in the vegetables is a brief sauté that keeps them crisp and vibrant. Customize the spice level by adding or reducing dried chilis according to your preference. Serve with crusty bread for a complete meal and enjoy!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

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